摘要
采用大豆蛋白、复配胶、淀粉、大豆油等基本原料同时添加豆渣,代替猪肉、鸡肉等动物肉,进行素豆肠的试验研究。同时将食品工业废弃物豆渣处理后添加到素豆肠中,提高其膳食纤维的含量,对制作的豆肠进行感官评定和质构测定并与传统的香肠进行比较,调整配方使其达到传统香肠的质构。
In this study,the animal meat such as the pork,chicken in sausage was replace by the compound glue,starch,soya bean oil and bean dregs to prepare the vegetarian ham.At the same time,the industrial offal bean dregs were added vegetarian ham to improvethe fibrous content.Compared with that of the traditional sausage,the sensory evaluation and TPA instmmental measurement of the vegetarian ham have same qualityge.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2012年第1期61-66,共6页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(30972058)
关键词
豆渣粉
素豆肠
质构测定
bean dregs,vegetarian ham,texture analysis
