摘要
以大河乌猪火腿、香菇为主要原料,采用正交设计,对产品风味参数进行评定,研制出风味独特,营养全面,色香味俱全的大河乌猪火腿香菇杂酱的工艺配方和加工工艺。确定了火腿丁和香菇丁的合理添加量分别为45%、30%;香辣酱、油炸黄豆、花生、白芝麻的最佳的添加量分别为35%、7%、2.5%、1.5%。
In this experiment, the Da -he black pig ham and mushroom were used as the main raw material. The product with special flavor, general nutrients, and perfect combination of color aroma taste and appearance was successfully developed by orthogonal experiment, and all of the indexes conformed to the state standards. Through sensory evaluation, the reasonable additions of the ham and mushrooms ＂were deter- mined as 45%, 30% respectively ; using orthogonal design scheme, best additions of the sweet chili sauce, fried soybean, peanuts and white sesameg were determined as 35%, 7%, 2.5%, 1.5% respectively.
出处
《肉类工业》
2012年第7期5-8,共4页
Meat Industry
关键词
大河乌猪火腿
香菇
杂酱
正交设计
mushrooms
miscellaneous sauce
orthogonal design
sensory evaluation
