紫薯粉猪肉脯配方优化及抗氧化性测定

MA Li-yuan,SHANG Er-kun,CHAI Yun-lei,ZHANG Ya-na,LI Yang

Food Research and Development（2020）

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Abstract

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19.2466μmol/L维生素E.

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