菠菜汁低温火腿肠加工工艺研究 |
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引用本文: | 王鹤霖.菠菜汁低温火腿肠加工工艺研究[J].肉类工业,2011(7). |
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作者姓名: | 王鹤霖 |
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作者单位: | 黑龙江八一农垦大学食品学院,黑龙江大庆,163319 |
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摘 要: | 以猪肉为主料,菠菜汁为配料,以玉米淀粉、大豆分离蛋白等为辅料,通过单因素试验和正交试验,针对菠菜汁低温火腿肠的配方进行了研究,结果表明:菠菜汁添加量为3%、肥瘦肉比例为7:3,淀粉添加量为10%、香辛料添加量1.5%,产品质量最好。
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关 键 词: | 低温火腿肠 菠菜汁 加工工艺 |
Study on processing technology of spinach juice low temperature ham sausage |
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Abstract: | Taking the pork meat and spinach corn starch as the subsidiary material, the formula of through the single factor experiment and the was: 3% spinach juice, the proportion of fat orth meal juice as raw material, soybean separation protein and spinach juice |
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Keywords: | low temperature ham sausage spinach juice processing technology |
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