| 笋干菜糯米营养保健香肠的开发研究 |
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| 引用本文： | 孟宏昌,马川兰. 笋干菜糯米营养保健香肠的开发研究[J]. 食品科技, 2010, 0(3) |
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| 作者姓名： | 孟宏昌 马川兰 |
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| 作者单位： | 漯河职业技术学院;漯河市食品科学研究所; |
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| 摘 要： | 研究了笋干菜营养香肠的生产工艺,探讨了影响其质量的因素:笋干菜的添加量、糯米的添加量、糯米的颗粒度及肥、瘦肉的比例。并在此基础上采用正交实验得出了最佳工艺条件和配比,结果表明:五花猪肉79%,糯米用量15%,笋干菜用量6%,肥、瘦肉比例2:8,糯米颗粒度30目时香肠质量最佳。
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| 关 键 词： | 笋干菜 五花猪肉 糯米 香肠 |
Research and development of nutritional and healthcare sausage with dried bamboo shoot vegetables and glutinous rice |
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| MENG Hong-chang,,MA Chuan-lan. Research and development of nutritional and healthcare sausage with dried bamboo shoot vegetables and glutinous rice[J]. Food Science and Technology, 2010, 0(3) |
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| Authors: | MENG Hong-chang MA Chuan-lan |
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| Affiliation: | MENG Hong-chang1,2,MA Chuan-lan1 (1.Luohe Vocational , Technical College,Luohe 462002,2.Luohe Institution of Food Science & Technology,Luohe 462002) |
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| Abstract: | The production process of nutritional and healthcare sausage with dried bamboo shoot vegetables and glutinous rice was studied in this paper.The factors which can affect its quality,including the addition amounts of dried bamboo shoot vegetables and glutinous rice,the granularity of glutinous rice and the addition proportion of pig fat and muscle,were discussed.And based on this,the optimum formula and technology was obtained through orthogonal experiment,which was 79% streaky pork with the proportion of pi... |
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| Keywords: | dried bamboo shoot vegetables streaky pork glutinous rice sausage |
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