| 鱼肉风味淀粉肠的制作和优化研究 |
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| 引用本文： | 陈彦冰,胡红梅,孙大地,黄从进,刘明,祝恒前.鱼肉风味淀粉肠的制作和优化研究[J].肉类工业,2012(6):5-7. |
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| 作者姓名： | 陈彦冰 胡红梅 孙大地 黄从进 刘明 祝恒前 |
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| 作者单位： | 1. 南昌宝迪农业科技有限公司江西南昌330200
2. 安徽宝迪肉类食品有限公司安徽淮北235000 |
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| 摘 要： | 通过单因素和正交试验,确定了鱼肉风味淀粉肠的鱼肉香精与马铃薯淀粉、绿豆淀粉的最优配制比例,为企业提供可行性依据,降低生产成本,提高利润,同时为消费者提供物美价廉的产品。
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| 关 键 词： | 鱼肉风味 淀粉肠 最优配比 |
Research about development and optimization of starch intestines with fish flavor |
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| Abstract: | In this paper,the optimal prepare proportion of fish flavor with potato starch and mung bean starch for producing the starch intestines with fish flavor was determined by single factor and orthogonal experiments,which provided a feasible basis for the enterprise,reduced production costs,increased profits,as well as provided consumers with affordable products. |
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| Keywords: | fish flavor starch intestinal optimal |
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