以低温蒸煮牛肉火腿为例，研究添加不同辅料后火腿硬度、弹性、咀嚼性、色泽、感官评分的变化。发现仙草萃取物能辅助卡拉胶、大豆蛋白和土豆淀粉有效提高牛肉火腿品质。响应曲面分析表明：随着仙草萃取物浓度和土豆淀粉添加量的增加火腿感官评定得分先增后减，而随大豆蛋白添加增加而增加且变化渐缓，仙草萃取物影响最大。火腿硬度随着土豆淀粉和大豆蛋白添加量增加显著增加，而随着仙草萃取物浓度增加先增后减。优化配方为：每100 g牛肉，添加仙草浓度为50 mL原萃取物稀释20.6倍，土豆淀粉添加量为5.13 g，大豆蛋白添加量为5.12 g，食盐2.8 g，白糖1 g，抗坏血酸0.04 g，亚硝酸钠0.004 g，TSP焦磷酸钠0.1 g，STP多聚磷酸钠 0.125 g，HM六偏磷酸钠0.075 g，红曲红色素0.003 g，感官评分为8.15，硬度值为3381.10 g，咀嚼度为3373.94。

The effect of a new plant gel extracted from Hsian-leaf mixed with other food binders on texture profile and sensory properties of cooked beef roll was investigate. The result revealed that the extracts of hsian-tsao could enhance the function of carrageenan, soyprotein isolate, and potato starch to improve the quality of cooked beef roll efficiently. Response surface model (RSM) analysis indicated that the sensory scores of the beef roll increased with the concentration of hsian-tsao extracts and potato starch usage up to an optimum level, and then decreased. The sensory scores increased with soy protein isolate, but the change tended to be slowly. The sensory properties were significantly affected by hisan-tsao extracts. Hardness of the beef roll increased with increasing usage of soy protein, potato starch and hisan-tsao extracts, but then decreased when futher increasing their dosages. The optimized formula for 100 g beef was determined as follows: 50 mL hsian-tsao leaf extracts w diluted with water by 1:20.6, 5.13 g potato starch, 5.12 g ISP, 2 g CG, 2.8 g salt,1g cane sugar, 0.04 g sodium ascorbate, 0.004 g sodium nitrite, 0.1 g TSPP, 0.125 g STPP, 0.075 g HMP, and 0.003 g monascus red pigment. The product made under these optimum conditions showed the sensory scores of 8.15 points, hardness of 3381.1g and chewiness of 3373.94g.

国家自然科学基金资助项目 (31171710)；高等学校博士学科点专项科研基金（20114404110013）；广东省重大科技计划项目（2010A08043002）