| 燕麦羊肉香肠的研制 |
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| 引用本文： | 段艳,袁倩,苏琳,靳烨.燕麦羊肉香肠的研制[J].食品科技,2012(8):118-120. |
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| 作者姓名： | 段艳 袁倩 苏琳 靳烨 |
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| 作者单位： | 内蒙古农业大学食品科学与工程学院 |
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| 基金项目： | 国家自然科学基金项目(30960300);内蒙古农业大学科技创新团队计划项目(NDPYTD2010-4) |
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| 摘 要： | 燕麦羊肉香肠是以羊肉为主料,辅以燕麦的一种清真保健食品。通过对燕麦羊肉香肠配方的研究,并结合单因素和3因素正交试验以及感官评定最终得出结论:当燕麦粉、卡拉胶、孜然粉的添加量分别为10%、0.4%、0.5%时,做出的燕麦羊肉香肠色香味俱佳,实现了香肠营养强化和保健的目的。
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| 关 键 词： | 燕麦 羊肉 香肠 感官评定 |
Development of oats lamb sausage |
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| DUAN Yan, YUAN Qian,SU Lin, JIN Ye.Development of oats lamb sausage[J].Food Science and Technology,2012(8):118-120. |
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| Authors: | DUAN Yan YUAN Qian SU Lin JIN Ye |
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| Affiliation: | * (College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018) |
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| Abstract: | Oats lamb sausage is main made in lamb, complementary with oats. It is a Muslim health food. Through the study of oats lamb sausage formula, combined with the three single factor orthogonal test and the sensory evaluation test, finally get the conclusion that the additives of oats, kara glue, cumin when be used for 10%, 0.4%, 0.5%, the colour, aroma and taste would be the best. Useing this formula, the enhance of nutrition and health protection’s function can be purposed. |
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| Keywords: | oats lamb sausage sensory evaluation test |
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