摘要
以裙带菜和猪肉为主要原料,制成一种营养丰富的裙带菜香肠。通过裙带菜、淀粉、大豆分离蛋白的不同添加量以及瘦肥肉的比例的4个单因素试验和正交试验,以香肠的感官特性及质构性能为评价指标,确定了裙带菜香肠的最佳配方。试验表明:裙带菜香肠的最佳工艺条件是裙带菜的添加量为20%,淀粉的添加量为18%,大豆分离蛋白的添加量为5%,瘦肥肉的比例为4.0∶1。
A kind of nutritional sausage product is developed with Undaria pinnatifida j uice and pork as main materials.The optimal formula is studied by single factor test and orthogonal test of proportion of Undaria pinnatifida,starch,soybean protein isolate and ratio of lean and fat.The sensory charac-teristics and texture properties of sausage is used as evaluation indicators to determine the best formu-la.The result indicates that the Undaria pinnatifida sausage is optimal when the proportion of Undaria pinnatifida is 20%,the starch is 18%,the soybean protein isolate is 5%,the ratio of lean and fat is 4.0∶1.
出处
《中国调味品》
CAS
北大核心
2014年第7期74-77,87,共5页
China Condiment
关键词
裙带菜
香肠
工艺条件
Undaria pinnatifida
sausage
process conditions
