Multi-indicator Comprehensive Evaluation of the Preparation Process of Chicken Potato Ham Based on Hierarchical Analysis
In this paper,potatoes and chicken breast were used as the main raw material,supplemented with salt,cinnamon powder,star anise powder,Chinese prickly ash powder and other seasonings,potato starch,compound phosphate,carrageenan and other edible gums to prepare chicken ham with potatoes,and the optimal process parameters were determined using hierarchical analysis and BBD test:based on a total quantity of 300 g,potato:chicken breast was 1.6∶1 g/g,salt 1.0%,chicken essence 0.8%,ginger powder 0.09%,Chinese prickly ash powder 0.12%,star anise 0.03%,cumin 0.1%,pepper 0.2%,cinnamon 0.01%,sugar 0.14%and compound phosphate 0.2%,fresh chicken juice 1%,sunflower oil 2.5%,soy protein addition of 3.5%,potato starches addition of 3.0%and carrageenan addition of 1.5%,under this condition the overall score of potato chicken ham sausage was 95.02±0.2.The hardness of chicken potato ham was 972.214 g,elasticity was 0.932 mm,cohesiveness was 0.886,and chewiness was 932.112 mJ.The amount of fat,protein,carbohydrate,starch,water,sodium and energy were 2.4 g/100 g,11.2 g/100 g,9.8 g/100 g,7.1 g/100 g,48.6 g/100 g,122.4 mg/100 g and 446 kJ/100 g,respectively,and the coliform count and total bacterial count were less than 10 CFU/g.
potatohamqualitative and structural characteristicshierarchical analysis
NETL
NSTL
万方数据
