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麦仁营养灌肠的研制
引用本文:高晓平,付进华,黄现青,赵改名,柳艳霞,梁红伟. 麦仁营养灌肠的研制[J]. 现代食品科技, 2011, 0(9): 1096-1100
作者姓名:高晓平  付进华  黄现青  赵改名  柳艳霞  梁红伟
作者单位:河南农业大学食品科学技术学院;河南省肉制品加工与质量安全控制重点实验室;漯河职业技术学院食品工程系;
基金项目:河南省教育厅自然科学研究计划项目(2010A550007)
摘    要:为研究麦仁营养灌肠的制备工艺和配方,采用传统配料和现代工艺,经腌制、斩拌和烘烤研制麦仁营养灌肠.以麦仁、大豆组织蛋白,改性玉米淀粉作为基料,设计正交试验,研究不同添加量对麦仁营养灌肠感官评定和质构特性的影响.试验结果表明:麦仁添加量对灌肠感官和成型质量影响最大,而玉米改性淀粉对其影响最小;大豆组织蛋白对复合灌肠感官特性...

关 键 词:麦仁  灌肠  感官评定  质构

Optimization of Nutitional Enemas with Wheat Germ using Orthogonal Experiment
GAO Xiao-ping,,FU Jin-hua,HUANG Xian-qing,ZHAO Gai-ming,LIU Yian-xia, ZHANG Qiu-hui,LIANG Hong-wei. Optimization of Nutitional Enemas with Wheat Germ using Orthogonal Experiment[J]. Modern Food Science & Technology, 2011, 0(9): 1096-1100
Authors:GAO Xiao-ping    FU Jin-hua  HUANG Xian-qing  ZHAO Gai-ming  LIU Yian-xia   ZHANG Qiu-hui  LIANG Hong-wei
Affiliation:GAO Xiao-ping1,2,FU Jin-hua3,HUANG Xian-qing1,ZHAO Gai-ming1,LIU Yian-xia1,2 ZHANG Qiu-hui1,LIANG Hong-wei1(1.College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China)(2.Key Lab of Meat Processing,Quality and Safety Control of Henan Province,China)(3.Luohe Vocational Technology College,Luohe,Henan 462002,China)
Abstract:Wheat germ was used as raw materials,enemas with wheat germ was produced by combination of traditional ingredients and modern technology.The wheat germ,soybean tissue protein,corn starch modified were selected as a single-factor,designing a orthogonal experiment to study the effects of different concentrations on sensory assessment and texture characteristics.The results showed the effect of wheat germ concentration was the biggest,but the influence of corn starch modified was minimum;and soybean tissue pro...
Keywords:wheat germ  enemas  sensory assessment  texture  
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