摘要
通过单因素试验和正交试验研究了胡萝卜与芹菜添加量和添加比例、淀粉添加量、肥瘦比例、卡拉胶添加量对胡萝卜芹菜香肠品质的影响。结果表明,最佳工艺条件为胡萝卜与芹菜的添加比例1∶1,添加量10%,淀粉添加量8%,猪肉肥瘦添加比例2∶8,卡拉胶添加量0.4%,在此条件下制得的香肠肠体紧密、色泽均匀、风味独特,具有胡萝卜与芹菜的清甜。
The effects of carrot and celery dosage and proportion,starch dosage,fat-lean ratio and carrageenan dosage on the quality of carrot and celery sausage were studied by single factor experiment and orthogonal experiment.The results showed that the optimum technological conditions were as follows:carrot and celery dosage 1∶1,the amount of adding 10%,starch dosage 8%,fat-lean ratio 2∶8,carrageenan dosage 0.4%.The sausage was compact,uniform in color and unique in flavor,and had the sweetness of carrot and celery.
作者
汪姣
宁慧秋
李先保
WANG Jiao;NING Huiqiu;LI Xianbao(College of Food Engineering,Anhui Science and Technology University,Fengyang,Anhui 233100,China)
出处
《农产品加工》
2019年第13期48-51,共4页
Farm Products Processing
基金
高端调理肉制品绿色加工关键技术研究及产业化项目(17030701036)
安徽省家禽产业技术体系基金项目(AHCYTX-10)
关键词
胡萝卜
芹菜
香肠
感官评分
正交试验
生产工艺
carrot
celery
sausage
sensory score
orthogonal experiment
production technology
