| 鸡腿菇营养香肠的研制开发 |
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| 引用本文： | 段善海,缪铭.鸡腿菇营养香肠的研制开发[J].现代食品科技,2005,21(1):81-83. |
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| 作者姓名： | 段善海 缪铭 |
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| 作者单位： | 哈尔滨商业大学食品工程学院,黑龙江哈尔滨,150076 |
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| 摘 要： | 研究了在肠馅中添加一定量的鸡腿菇对营养香肠感官评价和质构特性的影响，通过单因素和正交试验表明，蔬菜营养肠的最佳配方为：猪肉100％，鸡腿菇15％，玉米淀粉10％，复合磷酸盐0．4％，食盐6％，香辛料1％、味素0．3％、水适量。该产品具有独特的风味和良好的营养保健作用，市场前景广阔。
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| 关 键 词： | 鸡腿菇 生鲜香肠 营养 配方 |
| 文章编号： | 1007-2764(2005)01-0081-025 |
| 修稿时间： | 2004年11月9日 |
Developing Studies of Coprircus Comatus Nutritional Sausage |
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| Duan Shan-hai,Miao Ming.Developing Studies of Coprircus Comatus Nutritional Sausage[J].Modern Food Science & Technology,2005,21(1):81-83. |
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| Authors: | Duan Shan-hai Miao Ming |
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| Abstract: | This paper studied the influence of coprircus comatus juice on the sense and texture of nutritional sausages. The optimal formula was obtained through one factor and orthogonal test: pork 100%, coprircus comatus juice 15%, corn starch 10%, compound phosphates 0.4%, salt 6%, monosodium glutamate 0.3% and water within measure. This new sausage with flavor and nutrition would find wide market. |
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| Keywords: | Coprircus comatus sausage Nutrition Formula |
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