摘要
研究选择了富含维生素的甘蓝、胡萝卜,富含微量元素的青椒,富含纤维素的芹菜为蔬菜原料,与猪肉混合制作复合蔬菜灌肠,试验在确定基本配方的基础上选取蔬菜添加量、肥瘦质量比、淀粉添加量、卡拉胶添加量等几个主要因素进行单因素试验,确定最佳添加范围,在此基础上再以此4个因素进行L9(34)正交试验,确定最佳的工艺配方。研究结果表明:当蔬菜添加量为10%、肥瘦质量比为2∶8、卡拉胶添加量为0.5%、淀粉添加量为8%时,所制得的复合型蔬菜灌肠制品具有营养全面,风味独特及生产成本低的特点。
Using vitamin enriched cabbage and carrot, green pepper with rich trace elements, celery with rich cellulose as vegetables materials, developed a compound vegetable sausage mixed with pork. Several main factors such as the adding amount of vegetables, the fat and lean proportion, the adding amount of carrageenan and the adding amount of starch are studied by single factor experiments based on the identified basic formula, to determine the optimum adding range. After that, the best technology ratio is determined by four factors orthogonal trials. The results are： the adding amount of vegetables is 10%, The fat and lean proportion is 2 ： 8, the adding amount of carrageenan is 0.5% and the adding amount of starch is 8%. The prepared compound vegetable sausage products have the characteristics of comprehensive nutrition, unique flavor and low production cost.
出处
《食品工业》
北大核心
2015年第4期40-43,共4页
The Food Industry
关键词
蔬菜
灌肠
切片性
vegetables
sausage
cutting property
