摘要
利用正交试验探讨了酵母菌、乳酸菌、葡萄糖的添加量及鸡脯肉与肥猪肉之比对鸡肉发酵香肠感官质量的影响 ,当酵母菌、乳酸菌、葡萄糖的添加量分别为 0 0 6 % ,0 10 % ,1 0 % ,鸡脯肉与肥猪肉之比为 8:2时 ,鸡肉发酵香肠的感官质量达到最佳。
In the present study ,effects of yeast, lactic bacteria, glucose, and ratio of chicken to fat on sensory organ quality of fermented chicken sausage were investigated by orthogonal test method. Result showed that the sensory organ quality of fermented chicken sausage was affected by the above factors. The best sensory organ quality was obtained when the addition of yeast , lactic bacteria, glucose , and ratio of chicken to fat was 0.06%,0.10%,1.0% and 8:2 respectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2001年第6期38-39,共2页
Science and Technology of Food Industry
