| 香菇灌肠工艺的研究 |
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| 引用本文： | 贾娟,浮吟梅.香菇灌肠工艺的研究[J].食品科技,2012(5):109-111. |
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| 作者姓名： | 贾娟 浮吟梅 |
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| 作者单位： | 漯河职业技术学院食品工程系 |
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| 摘 要： | 在灌肠过程中加入香菇能够改善灌肠风味,提高肠类的营养价值和保健功能。主要研究了香菇灌肠工艺的最佳工艺配方,采用正交试验设计,对影响香菇灌肠品质的3个主要因素—猪肉和鸡肉比例、香菇添加量、淀粉用量进行探讨,以确定香菇灌肠生产的最佳工艺配方。通过正交试验得出:猪肉:鸡肉=5:5,香菇10%,淀粉10%。
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| 关 键 词： | 香菇 猪肉 鸡肉 灌肠 生产工艺 |
Technology of mushroom sausage |
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| JIA Juan,FU Yin-mei.Technology of mushroom sausage[J].Food Science and Technology,2012(5):109-111. |
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| Authors: | JIA Juan FU Yin-mei |
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| Affiliation: | (Department of Food Engineering,Luohe Vocational Technology College,Luohe 462002) |
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| Abstract: | The flavor and looks and nutrition and health functions of sausage could be improved and after its adding Lentinulaedodes.The paper study on technology and formula of mushroom sausage.We study three factors which is the proportion of pork and chicken,the content of Lentinulaedodes and starch on the basis of orthogonal design.The optimum combination of process as follows:chicken:pork= 5:5,Lentinulaedodes 10%,10% starch. |
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| Keywords: | Lentinulaedodes pork chicken sausage production technology |
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