当前位置: 首页 > 文章 > 盘菜保健香肠加工工艺的研究 扬州大学学报(农业与生命科学版) 2012,33 (4) 107-110
Position: Home > Articles > Study on the processing technology of the healthy Brassica campestris sausage Journal of Yangzhou University(Agricultural and Life Science Edition) 2012,33 (4) 107-110

盘菜保健香肠加工工艺的研究

作  者:
唐华;叶群;杨海龙
单  位:
温州大学生命与环境科学学院;扬州大学食品科学与工程学院
关键词:
盘菜;保健香肠;加工工艺
摘  要:
以温州特色蔬菜盘菜、鲜猪肉、大豆蛋白为原料,利用正交试验设计结合感官评价和质构分析研究盘菜保健香肠的配方。结果表明:盘菜香肠的最佳配方为瘦肉/肥膘比92∶8、盘菜添加量12%、大豆蛋白添加量7%、卡拉胶添加量0.2%。以此配方制备的盘菜香肠弹性较好,组织致密,具有盘菜特有的香味;理化和微生物指标完全符合国家相关标准。
译  名:
Study on the processing technology of the healthy Brassica campestris sausage
作  者:
TANG Hua1,YE Qun2,YANG Hai-long1(1.Coll of Life and Envir Sci,Wenzhou Univ,Wenzhou 325027,China; 2.Coll of Food Sci and Engin,Yangzhou Univ,Yangzhou 225127,China)
关键词:
Brassica campestris L;healthy sausage;processing technology
摘  要:
The optimal formula of healthy Brassica campestris sausage was studied through orthogonal experiment with sensory evaluation and TPA test using turnip,fresh pork and soybean protein as materials.The results showed optimal formula were the proportion of muscle and pig fat of 92∶8,turnip addition of 12%,soybean protein addition of 7% and carrageenan addition of 0.2%.The B.campestris sausage has the quality of good elasticity and structure with special taste of B.campestris.The physicochemical and microbiologic index in the end products are completely in conformity with the national standards.

相似文章

计量
文章访问数: 22
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊