摘要
以荠菜和猪肉为主要原料,开发具有营养保健功能的荠菜香肠.通过对荠菜、卡拉胶、乙酰化二淀粉磷酸酯、脂肪的不同添加量的正交试验及感官评价,确定了荠菜香肠的最佳配比.试验表明：荠菜香肠的最佳配比为荠菜添加量8％,乙酰化二淀粉磷酸酯7％,脂肪含量15％,卡拉胶0.3％～0.5％,以此配比制备的荠菜香肠弹性较好,组织致密,具有荠菜特有的香味.
Capsella and pork were taken as main material to develop a kind of nutritional and health capsella sausage. The optimal formula was determined by orthogonal experiment and sensory evaluation of different addition of capsella, carrageenan, aeetylated distarch phosphate and fat. The result showed that the optimal addition of capsella, acetylated distarch phosphate, fat and carrageenan was 8% , 7% , 15% and 0.3% -0.5%, respectively. The capsella sausage with good elasticity, structure and special taste was obtained.
出处
《肉类工业》
2014年第11期1-3,共3页
Meat Industry
关键词
荠菜
香肠
配比
capsella
sausage
formula
