摘要
南瓜和羊肉都具有各自的营养价值和药用价值,通过单因素试验和正交试验确定木糖醇南瓜羊肉丸的工艺条件,即羊肉∶羊脂8∶2,木糖醇添加量5%,南瓜添加量35%,淀粉添加量6%。此条件下的羊肉丸呈金黄色,香味浓郁,鲜嫩爽滑,爽而不腻,富有弹性,无异味,具有羊肉的浓香又有南瓜的清香。
Pumpkin and mutton both have their own nutritional and medical value. To find the production technology of xylitol pumpkin mutton pill by single-factor experiment and orthogonal experiment, and it is as follows： mutton： sheep fat 8：2, xylitol 5 %, pumpkin 35 %, starch 6 %. Under this condition, the mutton pill has a golden color, full-bodied aroma, fresh, tender and smooth taste, and good elasticity. It has no abnormal smell, and has a thick aroma of mutton and a slight aroma of pumpkin.
出处
《食品研究与开发》
CAS
北大核心
2009年第2期61-64,共4页
Food Research and Development
关键词
木糖醇
南瓜羊肉丸
工艺条件
xylitol
pumpkin mutton pill
technological conditions
