中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 糯米香菇营养快餐香肠的工艺配方优化与特性 肉类研究 2012,26 (8) 12-16
Position: Home > Articles > Optimization of Formulation and Texture Properties of Nutritional Fast Food Sausages Supplemented with Sticky Rice MEAT RESEARCH 2012,26 (8) 12-16

糯米香菇营养快餐香肠的工艺配方优化与特性

作  者：
牛飞飞;孙梦涵;郑琳;李中原;赵丹旸;周亚军
单  位：
吉林大学生物与农业工程学院
关键词：
糯米;香菇;营养快餐香肠;质构特性;工艺配方优化
摘  要：
以糯米和猪肉为主要原料,辅以牛奶、鸡蛋、香菇、莲子和低聚异麦芽糖等营养物质开发营养均衡、风味独特的糯米香菇营养快餐香肠。通过单因素试验,探究糯米、香菇、牛奶、鸡蛋、大豆蛋白、谷氨酰胺转胺酶(TG)的加量及蒸煮时间对产品感官品质和质构特性的影响,得出牛奶、香菇、鸡蛋、大豆蛋白、谷氨酰胺转氨酶质量分数对产品品质影响较大,糯米及蒸煮时间对产品品质影响较小。通过正交试验,借助因子分析和极差分析对影响产品品质的主要因素进行优选,得到牛奶、香菇、大豆蛋白、鸡蛋、谷氨酰胺转氨酶理想添加量(占肉质量百分比)分别为15%、20%、3%、10%、1.5%。
译  名：
Optimization of Formulation and Texture Properties of Nutritional Fast Food Sausages Supplemented with Sticky Rice
作  者：
NIU Fei-fei,SUN Meng-han,ZHENG Lin,LI Zhong-yuan,ZHAO Dan-yang,ZHOU Ya-jun (College of Biological and Agricultural Engineering,Jilin University,Changchun 130022,China)
关键词：
sticky rice;shiitake;nutritional fast food sausages;texture properties;formulation optimization
摘  要：
Sausages with balanced nutrition and unique flavor were developed mainly from sticky rice and pork with the addition of milk,egg,shiitake,lotus seed and isomaltooligosaccharide as supplementary materials.The effects of sticky rice,shiitake,milk,egg,soybean protein and glutaminetransaminage as well as cooking time on sensory quality and texture properties of sausages were investigated by one-factor-at-a-time design.The results showed that the sensory quality of sausages were affected greatly byshiitake,milk,egg,soybean protein and glutaminetransaminage but slightly affected by sticky rice and cooking time.The optimal amounts(calculated on the basis of meat weight) of milk,shiitake,soybean protein,egg and glutaminetransaminage added in sausages were respectively 15%,20%,3%,10% and 1.5% as determined by orthogonal array design,factor analysis and range analysis.

相似文章

导出引用
计量
文章访问数: 11
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46