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投稿时间：2019-12-25
投稿时间：2019-12-25
中文摘要: 采用单因素和正交试验方法，以感官品质为指标，探讨以猪瘦肉和紫薯粉为主要原料制作猪肉脯的加工工艺及猪肉脯的抗氧化性。结果表明，紫薯粉猪肉脯的最佳配方为：紫薯粉添加量3.5%，蔗糖添加量3.0%，食盐添加量1.0%，腌制时间75 min，此时制得的紫薯粉猪肉脯感官品质最佳，测得其抗氧化性相当于19.246 6 μmol/L维生素E。
Abstract:The single factor and orthogonal test as methods，sensory quality as an indicator，this paper discussed processing technology and antioxidant activity of pork jerky with the pork lean meat and purple potato powder as the main raw materials.The result showed that the best formula for purple potato powder pork jerky was as follows：the addition of purple potato powder was 3.5%，the addition of sucrose was 3.0%，the addition of salt was 1.0%，and the pickled time was 75 min.Under these conditions，the purple potato powder pork jerky showed the best sensory quality，and the antioxidant activity of purple potato powder pork jerky was equivalent to 19.2466 μmol/L vitamin E.
文章编号：202023025 中图分类号： 文献标志码：
基金项目:2018年绥化学院教学方法改革专项项目（JF20180004）；绥化学院第四批科研创新团队项目（SIT04B016）
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