| 卡拉胶和魔芋胶的复配及其在香肠类产品中的应用 |
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| 引用本文： | 扶庆权,师文添. 卡拉胶和魔芋胶的复配及其在香肠类产品中的应用[J]. 肉类研究, 2008, 0(10) |
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| 作者姓名： | 扶庆权 师文添 |
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| 作者单位： | 南京雨润食品有限公司技术中心,江苏,南京,210041 |
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| 摘 要： | 本文旨在对卡拉胶和魔芋胶复配进行了研究,当卡拉胶∶魔芋胶=1∶1混合、总量为0.6%加入香肠类产品中,产品质构有明显提升,工业生产中值得推广应用。
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| 关 键 词： | 卡拉胶 魔芋胶 香肠 质构 |
The Compound of Carrageenan and Konjac Gum and Its Application in the Pasteurized Sausage |
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| FU Qingquan,SHI Wentian. The Compound of Carrageenan and Konjac Gum and Its Application in the Pasteurized Sausage[J]. Meat Research, 2008, 0(10) |
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| Authors: | FU Qingquan SHI Wentian |
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| Affiliation: | FU Qingquan; SHI Wentian (Technical Centre Nanjing Yurun Food Co.; Ltd.; Jiangsu Nanjing 210041; China); |
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| Abstract: | The compound of carrageenan and konjac gum was studied in this paper. When carrageenan and konjac gum was 1∶1, and the total amount was 0.6%, added into sausage products, the texture of the products was better obviously. It was worthy of promotion and application. |
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| Keywords: | carrageenan konjac gum sausage texture |
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