摘要
利用新鲜豆渣制成大豆膳食纤维粉添加到香肠中,并在香肠中添加大蒜粉,在单因素试验的基础上,采用响应面法对大豆膳食纤维蒜肠的配方进行优化。结果表明,大豆膳食纤维蒜肠的最佳配方为:蒜粉添加量1.3%,大豆膳食纤维添加量5.0%,马铃薯变性淀粉添加量6.0%。用该配方生产出的产品具有蒜肠特有的香味,良好的口感和弹性,且由于加入了大豆膳食纤维,增加了该产品的保健功能,是老少皆宜的香肠新产品。
Soybean dietary fiber powder made from fresh bean dregs and garlic powder were added to sausage to optimize the recipe of soybean dietary fiber garlic sausage by response surface method, on the basis of single factor experiments. The results showed that, the best formulas of the soybean dietary fiber garlic sausage were： garlic pow- der addition 1.3%, soybean dietary fiber powder addition 5.0%, and modified potato starch addition 6.0%. The sausage product had distinctive garlic flavor, good taste and elasticity, and had improved nutrition and health func- tion, which was a suitable sausage product for both the young and old people.
作者
王菲菲
赵晨
WANG Fei-fei ZHAO Chen(Baotou Light Industry Vocational Technical College, Baotou 014045, China)
出处
《保鲜与加工》
CAS
北大核心
2017年第2期52-57,共6页
Storage and Process
关键词
蒜肠
大豆膳食纤维
配方
优化
garlic sausage
soybean dietary fiber
formula
optimization
