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《China Dairy Industry》 2015-03
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Research on processing and product quality of instant goat cake added with ham

TAO Liang;SU Ke-qiao;YANG Li-ting;HUANG Ai-xiang;Yunnan Agricultural University;  
Goat cake was a famous traditional local dish in Yunnan, but it was easy to browning, difficult to save and inconvenient to carry,which was hard to meet the demands of the consumers. Base on traditional production, the optimal technology and formula and quality of instant goat cake added with ham food was researched in this paper. The results showed that the optimal formula of goat cake added with ham product was: goat cakes 100 g, ham 80 g, sugar 2%, monosodium glutamate 0.15%, 0.3% carrageenan, 0.1% sodium bisulfite. The optimal technology was: selected raw materials, segmentation, sliced up, desalination of ham and color-protection of goat cake, filtered out the water,baking, shaping, vacuum packing, sterilization and cooling, inspection, finished product. The product obtained under the above optimal conditions had good evaluation of sensory organ, physical and chemical indexes conform to requirements, such as salt, nitrite, sulfur dioxide residue, it was convenient to carry around, ready to enjoy when opened and had unique flavor.
【Fund】: 云南省现代奶牛产业技术体系乳品加工与质量安全;; 云南省高校食品加工与安全控制重点实验室
【CateGory Index】: TS252.56
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