| 红枣芦荟营养保健香肠的开发研究 |
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| 引用本文： | 周亚军,田沐野,蒋德寿,姚婷.红枣芦荟营养保健香肠的开发研究[J].食品与机械,2004,20(6):52-53,54. |
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| 作者姓名： | 周亚军 田沐野 蒋德寿 姚婷 |
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| 作者单位： | 吉林大学生物与农业工程学院,吉林,长春,130022 |
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| 基金项目： | 吉林大学本科生创新研究计划项目 (JLUS180 3 0 3 0 9) |
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| 摘 要： | 将红枣粉和芦荟汁添加到香肠制品制成红枣芦荟营养保健香肠。利用正交试验及感观评定确定除猪肉外的主要原料的最佳配比为：红枣20％，芦荟15％、大豆蛋白4％、马铃薯淀粉8％(各原料的百分比均为占原料肉的百分比)经产品质量检验，各项指标均符合肉与肉制品国家标准。
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| 关 键 词： | 香肠制品 红枣 营养保健 感观评定 原料肉 马铃薯淀粉 大豆蛋白 芦荟汁 正交试验 开发研究 |
Research and development of nutritional and health sausage with jujube and aloe |
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| ZHOU Ya-jun,TIAN Mu-ye,JIANG De-shou,YAO Ting.Research and development of nutritional and health sausage with jujube and aloe[J].Food and Machinery,2004,20(6):52-53,54. |
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| Authors: | ZHOU Ya-jun TIAN Mu-ye JIANG De-shou YAO Ting |
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| Abstract: | Health sausage with jujube and aloe was studied. Through the orthogonal designing and organoleptic test, the optimal formula without pork was jujube(20%), aloe(15%), soya protein(4%), potato starch(8%),(the percentage was compared with the pork). After the quality-inspect, every target of the sausage accords with China national standard of meat and food. |
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| Keywords: | Jujube Aloe Functional food Sausage |
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