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投稿时间：2025-05-20
投稿时间：2025-05-20
中文摘要: 为响应健康饮食需求，开发一种新型肉脯——减钠高钙果蔬泥鸡肉脯，探讨钾盐代替比、低钠盐、牛骨粉、白砂糖、紫甘蓝和苹果的添加量对产品品质的影响。结果显示最佳配方：低钠盐添加量为1.5%（钾盐代替比为28%）、牛骨粉添加量为2%、白砂糖添加量为6%、苹果添加量为7%、紫甘蓝添加量为7%。在此配方比例下，钠含量减少28.59%，钙含量增加586 mg/100 g，此时产品呈酱红色，香气浓郁，有嚼劲，感官特性好。
Abstract:In response to the demand for a healthy diet，a new meat jerky product—reduced-sodium，highcalcium chicken jerky with fruit and vegetable puree was developed.The effects of factors such as potassium salt substitution proportion，low-sodium salt，bovine bone powder，white granulated sugar，purple cabbage，and apple on product quality were investigated.The results showed the formula was optimized as follows：potassium salt substitution proporation of 28%，low-sodium salt addition of 1.5%，bovine bone powder addition of 2%，white granulated sugar addition of 6%，apple addition of 7%，and purple cabbage addition of 7%.The product prepared with this formula showed a reduction of 28.59% in sodium and an increase of 586 mg/100 g in calcium.The product had a sauce red color，a rich aroma，strong chewiness，and good sensory characteristics.
文章编号：202610018 中图分类号： 文献标志码：
基金项目:大学生创新创业训练计划项目（S202310879238）；安徽科技学院人才项目（SPWD202001）；安徽省科技创新攻坚计划项目（202423l10050015）
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