摘要
针对肉干经常出现干硬、口感差、出品率低等问题,通过添加保湿剂对鸭肉干的品质进行了改良研究,结果表明:改善鸭肉干品质的最佳保湿剂组合为山梨醇0.20%,甘露醇0.20%,蔗糖0.15%。此配比具有良好的保湿性,它使肉干在不改变水分活度的条件下,能使水分含量提高将近7%,使肉干质地、口感、持香性均得到了很好的改善。
Aim at the questions that dried duck meat usually appears dry hard, bad taste and low product rate, character improvement of dried duck meat has been studied by adding clouding agents, result shows ： best compound is sorbitol 0. 20%, mannitol 0.20% ,cane sugar 0. 15%. This formula is good. Without change Aw of dried meat, it can increase moisture content by almost 7% , and greatly improve its character, taste and flavor durative.
出处
《肉类工业》
2009年第6期43-46,共4页
Meat Industry
关键词
鸭肉干
水分活度
保湿剂
水分含量
dried duck meat
Aw
clouding agents
moisture content
