| 速冻型泡椒盘肠的加工辅料配比研究 |
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| 引用本文： | 李大龙,刘昌蓉,白涛,任发政. 速冻型泡椒盘肠的加工辅料配比研究[J]. 肉类研究, 2011, 0(7): 45-47 |
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| 作者姓名： | 李大龙 刘昌蓉 白涛 任发政 |
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| 作者单位： | 1. 北京顺鑫农业股份有限公司鹏程食品分公司,北京,101300
2. 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 基金项目： | 北京市现代农业产业技术体系建设专项 |
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| 摘 要： | 为获得泡椒盘肠加工的辅料配比,通过单因素和正交试验对不同辅料配比进行研究。结果得到最佳辅料配比为土豆淀粉、复合磷酸盐和卡拉胶添加量分别为5%、0.35%、0.57%。此条件下获得的产品结构和口感达到最佳水平。
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| 关 键 词： | 泡椒盘肠 加工工艺 品质 |
Optimizing Proportions of Auxiliary Materials in Quick-frozen Pickled Pepper Sausage |
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| LI Da-long,LIU Chang-rong,BAI Tao,REN Fa-zheng. Optimizing Proportions of Auxiliary Materials in Quick-frozen Pickled Pepper Sausage[J]. Meat Research, 2011, 0(7): 45-47 |
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| Authors: | LI Da-long LIU Chang-rong BAI Tao REN Fa-zheng |
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| Affiliation: | LI Da-long1,LIU Chang-rong1,BAI Tao1,REN Fa-zheng2(1.Pengcheng Food Subsidiary,Beijing Shunxin Agriculture Co.Ltd.,Beijing 101300,China,2.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China) |
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| Abstract: | Potato starch, compound phosphate and carrageenan were used as the major auxiliary materials to develop quickfrozen pickled pepper sausage, and their proportions were optimized by one-factor-at-a-time and orthogonal array design methods to maximize the co |
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| Keywords: | pickled pepper sausage processing technology quality |
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