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蔡为荣 薛正莲 (安徽机电学院生化工程系,芜湖 241000)  
The gel property of synergistic action between xanthan gum and κ carrageenan and its application in producing cooked ham was studied.The results showed that the gel strength of the mixed gum in ham was affected by the rate of chosen gum and their total density,the variety of salt phosphate,heating temperature and heating time. Proper rate of chosen gum could improve the mouth feel of low fat cooked ham and there was a linear relation between the gel strength and the mixed gum's total density.An optimum formula and heat processing were obtained by perpendicular experiment,i.e.the mixed gum's total density 0.6%,starch 9%,heating temperature 85℃,heating time 60 min.
【CateGory Index】: TS251.6
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