Position: Home > Articles > Study on Application of Goose Bone Mire in Sausage
Journal of Heilongjiang Bayi Agricultural University
2006,18
(2)
80-83
鹅骨泥在红肠中的应用研究
作 者：
于长青;孙星星;薄俊稳
单 位：
黑龙江八一农垦大学食品学院
关键词：
鹅骨泥;红肠;添加量
摘 要：
试验研究了鹅骨泥的制作过程,并将其在红肠中添加后对品质的影响。通过单因素试验确定淀粉、鹅骨泥、大豆蛋白等添加量对红肠品质的影响并确定最佳添加范围。并以感官评定为指标,通过正交试验确定诸因素影响红肠品质的最佳添加量为:大豆蛋白1.2%、鹅骨泥15%、淀粉5%。
译 名：
Study on Application of Goose Bone Mire in Sausage
作 者：
YU Chang-qing,SUN Xing-xing,BUO Jun-wen
关键词：
bone mire of goose;sausage;dosage
摘 要：
The process of making bone mire was studied in this article and the influence of quality on sausage was discussed. Determining the quantity of starch, bone mire of chicken and soybean protein which had affection on the quality of sausage by single factor experiment, we could acquire the optimum additive scope. Making sure of the proper number which affects the quality of sausage by crossing experiment:10% starch, 12% bone mire of chicken and 8% soybean protein.
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