摘要
本文研究了利用腐竹碎料制作及优化素火腿肠的工艺,以碎腐竹、淀粉以及魔芋胶等为影响因子,以硬度、弹性为评价指标,在单因素实验的基础上,进行多因素实验,最终得出的最优化的工艺条件为:腐竹碎料50%,淀粉40%,魔芋胶1%,大豆油8%。
In this research,the technology of making vegetarian ham sausage with broken beancurd sticks was studied by the single-factor and orthogonal experiments with the evaluation index of hardness,springiness were carried.The results showed that the best formula was as follows：broken beancurd sticks 50%,starch 40%,bean oil 8%,and konjac flour 1%.
出处
《现代食品科技》
EI
CAS
2011年第4期412-414,422,共4页
Modern Food Science and Technology
基金
河南省教育厅项目(2009B550002)
河南农业大学校级重点学科建设基金资助项目
关键词
素火腿肠
腐竹
质构
vegetarian ham sausage
beancurd sticks
texture
