| 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].四川食品与发酵,2007,43(1):50-52. |
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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,河南郑州,450002
2. 国家粮食储备局郑州科学研究设计院,河南郑州,450002 |
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| 基金项目： | 郑州轻工业硕士专项基金 |
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| 摘 要： | 本文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L9（3^4）正交试验并结合感观评定得出最优组合：肥瘦比1：4，红枣粉10％，淀粉8％。最后以最佳组合糊成灌肠在常温下一个月存放时间后，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。总之红枣肉类复合灌肠具有红枣和肉的风味，同时具有提高灌肠的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 |
| 文章编号： | 1671-6892(2007)01-0050-0003 |
| 修稿时间： | 2007年1月16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].Sichuan Food and Fermentation,2007,43(1):50-52. |
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| Authors: | LI Su-yun XIA Chao-yong CAI Ya-rong |
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| Abstract: | In this paper sausage with jujube and pork was studied.The optimal formula was obtained by orthogonal de- signing and sensory assess:fat to muscle 1:4,jujube 10%,potato starch 8%.Physic and chemical targets of sausages were accord with China national standard of meat and food after putting it at normal temperature using this optimal formula one month later.The sausage had both flavor of jujube and pork,and the nutritional value and flavor of the sausage were im- proved. |
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| Keywords: | jujube compound sausage craft research |
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