摘要
研究了在肠馅中添加一定量的鸡腿菇对营养香肠感官评价和质构特性的影响,通过单因素和正交试验表明,蔬菜营养肠的最佳配方为:猪肉100%,鸡腿菇15%,玉米淀粉10%,复合磷酸盐0.4%,食盐6%,香辛料1%、味素0.3%、水适量。该产品具有独特的风味和良好的营养保健作用,市场前景广阔。
This paper studied the influence of coprircus comatus juice on the sense and texture of nutritional sausages. The optimal formula was obtained through one factor and orthogonal test: pork 100%, coprircus comatus juice 15%, corn starch 10%, compound phosphates 0.4%, salt 6%, monosodium glutamate 0.3% and water within measure. This new sausage with flavor and nutrition would find wide market.
出处
《现代食品科技》
EI
CAS
2005年第1期81-83,共3页
Modern Food Science and Technology
关键词
鸡腿菇
生鲜香肠
营养
配方
Coprircus comatus, sausage
Nutrition
Formula
