| 发酵金针菇香肠的研究 |
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| 引用本文： | 陈力力,黄兆,马美湖,陈冬纯.发酵金针菇香肠的研究[J].肉类工业,2006(11):17-20. |
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| 作者姓名： | 陈力力 黄兆 马美湖 陈冬纯 |
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| 作者单位： | 湖南农业大学食品科技学院,长沙,410128 |
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| 基金项目： | 湖南农业大学校科研和教改项目 |
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| 摘 要： | 采用正交设计方法,将液态深层发酵获得的金针菇菌丝体发酵液与传统香肠生产主要原料适当配比制作香肠,通过对组织形态、口感风味、香味、色泽等感官指标评定,得出最佳配方为金针菇发酵液添加量为25%,肥瘦比3∶7(100kg肉计),食盐2%,白糖1.5%及其他辅料。
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| 关 键 词： | 金针菇 香肠 发酵 |
| 收稿时间： | 2006-06-25 |
| 修稿时间： | 2006年6月25日 |
Study on fermented flammulina velutipes sausage |
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| CHEN Li-li HUANG Zhao MA Mei-hu etc..Study on fermented flammulina velutipes sausage[J].Meat Industry,2006(11):17-20. |
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| Authors: | CHEN Li-li HUANG Zhao MA Mei-hu etc |
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| Affiliation: | CHEN Li-li HUANG Zhao MA Mei-hu etc. |
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| Abstract: | A Technology was developed to produce a fermented flammulina velutipes sausage by mixing mycelia of flammulina velutipes from submerged culture with main raw materials in traditional sausage production.The optimum ingredients were obtained as follows: flammulina velutipes mycelia 25%,the ratio of fat and muscle 3:7,salt 2%,sugar 1.5% through analyzing tissue morphology,taste,smell, color of the product with an orthogonal experiment. |
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| Keywords: | flammulina velutipes sausage submerged fermentation |
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