| 高纤维豆肠加工工艺研究 |
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| 引用本文： | 张慧霞,张慜,李瑞杰.高纤维豆肠加工工艺研究[J].食品与生物技术学报,2012,31(1):61-66. |
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| 作者姓名： | 张慧霞 张慜 李瑞杰 |
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| 作者单位： | 食品科学与技术国家重点实验室,江南大学,江苏无锡214122;上海金丝猴集团有限公司,上海201317 |
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| 摘 要： | 采用大豆蛋白、复配胶、淀粉、大豆油等基本原料同时添加豆渣,代替猪肉、鸡肉等动物肉,进行素豆肠的试验研究。同时将食品工业废弃物豆渣处理后添加到素豆肠中,提高其膳食纤维的含量,对制作的豆肠进行感官评定和质构测定并与传统的香肠进行比较,调整配方使其达到传统香肠的质构。
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| 关 键 词： | 豆渣粉 素豆肠 质构测定 |
Technology Research of Vegetarian Ham With Soybean Fibes |
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| ZHANG Hui-xi,ZHANG Min and LI Rui-jie.Technology Research of Vegetarian Ham With Soybean Fibes[J].Journal of Food Science and Biotechnology,2012,31(1):61-66. |
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| Authors: | ZHANG Hui-xi ZHANG Min and LI Rui-jie |
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| Affiliation: | 1.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;2.Shanghai Jinsihou Co.,Ltd,Shanghai 201317,China) |
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| Abstract: | In this study,the animal meat such as the pork,chicken in sausage was replace by the compound glue,starch,soya bean oil and bean dregs to prepare the vegetarian ham.At the same time,the industrial offal bean dregs were added vegetarian ham to improvethe fibrous content.Compared with that of the traditional sausage,the sensory evaluation and TPA instmmental measurement of the vegetarian ham have same qualityge. |
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| Keywords: | bean dregs vegetarian ham texture analysis |
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