| 苹果渣土豆火腿肠加工工艺研究 |
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| 引用本文： | 翁梁,戴立上.苹果渣土豆火腿肠加工工艺研究[J].广州食品工业科技,2012(10):1380-1382,1379. |
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| 作者姓名： | 翁梁 戴立上 |
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| 作者单位： | [1]江苏食品职业技术学院食品工程系,江苏淮安223003 [2]安徽农业大学生命科学学院,安徽合肥230000 |
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| 基金项目： | 淮安市2010年工业计划项目资助（HAGZ2010016） |
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| 摘 要： | 试验对在火腿肠中添加苹果渣、土豆泥进行了研究。选用新鲜苹果去汁低温烘干得苹果渣、优质土豆蒸煮后炒制得土豆泥，结合火腿肠的生产工艺，制成苹果渣土豆火腿肠，研究表明，苹果渣的添加量4％，土豆泥的添加量5％时，经感官试验评定苹果渣土豆火腿肠具有很好的风味和丰富的营养。
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| 关 键 词： | 火腿肠 苹果渣 土豆 添加剂 |
The Productive Technology of Apple Pomace Potato Ham |
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| Authors: | WENG Liang DAI Li-shang |
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| Affiliation: | 1.Department of Food Engineering, Jiangsu Food Science College, Huaian 223003, China) (2.School of Life Science, Anhui Agricultural University, Hefei 230036, China) |
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| Abstract: | The research was about that adding the apple pomance and the mashed potato to the ham sausage products. Choosing the fresh apple to bakeout as the apple pomance,and boiling and sauting the good potato as the mashed potato. During the ham sausage production process,we added them to produce the apple-potato ham sausage. The resuUt： the apple pomance＇s additive amount was 4%; while the mashed potato＇s additive amount was 5%. With the organoleptic test, the ham sausage was with the wonderful flavour and rich nutrition. |
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| Keywords: | ham apple pomace potato additive |
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