| 新型椰果火腿加工工艺 |
| |
| 引用本文： | 詹传保,彭庆. 新型椰果火腿加工工艺[J]. 肉类工业, 2007, 0(11): 17-19 |
| |
| 作者姓名： | 詹传保 彭庆 |
| |
| 作者单位： | 郑州轻工业学院,河南郑州,450003 |
| |
| 摘 要： | 探讨以椰果为主要辅助原料来开发一种新型的功能性火腿肠。通过一系列试验来确定椰果的添加量和椰果颗粒的大小对产品品质的影响，最后确定在火腿肠中添加0．3mm果型，量为10％时效果最好。
|
| 关 键 词： | 椰果 火腿肠 应用 |
| 收稿时间： | 2007-09-07 |
| 修稿时间： | 2007-09-07 |
Processing technique of new-type coronut ham sausage |
| |
| ZHAN Chuan-bao,PENG Qing. Processing technique of new-type coronut ham sausage[J]. Meat Industry, 2007, 0(11): 17-19 |
| |
| Authors: | ZHAN Chuan-bao PENG Qing |
| |
| Abstract: | Taking coconut as the main excipient, a kind of new--type functional ham sausage was developed. Influences of added quantity and grain size of the coconut on the products~ quality were determined through a series of test. The result showed that optimum added quantity of the coconut is 10% and the most favorable grain size of it is O. 3mm. |
| |
| Keywords: | coconut ham sausage application |
| 本文献已被 维普 万方数据 等数据库收录！ |
|
