| 新型红枣肉类复合灌肠工艺研究 |
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| 引用本文： | 李素云,夏朝勇,蔡亚荣.新型红枣肉类复合灌肠工艺研究[J].食品工程,2007(1):51-52. |
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| 作者姓名： | 李素云 夏朝勇 蔡亚荣 |
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| 作者单位： | 1. 郑州轻工业学院食品与生物工程系,郑州,450002
2. 国家粮食储备局郑州科学研究设计院,郑州,450002 |
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| 基金项目： | 郑州轻工学院硕士专项基金 |
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| 摘 要： | 介绍了将红枣粉添加到猪肉中制成复合灌肠的工艺研究。通过L(934)正交实验并结合感观评定得出最优组合:肥瘦肉质量比1∶4,红枣粉与淀粉分别为猪肉质量的10%和8%。最后以最佳组合制成灌肠在常温下存放一个月后,进行理化指标和微生物指标检测,测得各项指标均符合肉与肉制品国家标准。红枣肉类复合灌肠具有红枣和肉的风味,同时具有提高灌肠营养价值和改善灌肠风味等作用。
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| 关 键 词： | 红枣 复合灌肠 工艺研究 |
| 修稿时间： | 2006年1月17日 |
Research of compound sausage with jujube |
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| Li Su-yun,Xia Chao-yong,Cai Ya-rong.Research of compound sausage with jujube[J].Food Engineering,2007(1):51-52. |
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| Authors: | Li Su-yun Xia Chao-yong Cai Ya-rong |
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| Abstract: | Sausage with jujube and pork was studied.Using orthogonal designing and sensory assess,the optimal formula was fat:thin(1:4),jujube(10 %),potato starch(8 %).Then made sausages with the optimal formula,examined their physic and chemical indexes and microorganism indexes after it was placed at normal temperature for a month.All the targets of the sausages accord with China national standard of meat and food.The sausage had jujube and pork's flavors,at the same time improve the sausage's nutritional value and flavor. |
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| Keywords: | Jujube Compound sausage Craft research |
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