摘要
马铃薯和猪肉分属于植物性和动物性食物资源,两者产量大,且在营养上有一定的互补性。试验选择两者为主要原料,以感官评价为指标,对猪肉马铃薯饼的生产工艺进行了优化。结果表明:糯米淀粉质量分数为20%,白糖质量分数为10%,猪肉质量分数为20%,盐质量分数为1%时(以马铃薯质量分数为100%基料计),成品感官效果最佳。对比了糯米淀粉、玉米淀粉、变性淀粉三种淀粉,对成品感官影响不大,以糯米粉最优,变性淀粉成本最低。
Potatos and pork belong to different food resources, both yield, and nutrition are complementary to each other in some degree. The study chose the two as the main raw materials, using sensory evaluation as the indicator, trying to improve the process technology of pork flavor potato pie. The results showed that： 20% glutinous rice flour, 10% sugar, 20% pork and 1% salt work best （base potato as 100%）. Using three different starches showed little difference in the sensory evaluation, the glutinous rice flour taste best the modified starch cost the least.
出处
《食品工业》
CAS
北大核心
2012年第4期50-52,共3页
The Food Industry
关键词
马铃薯
肉饼
糯米淀粉
potato
pork cutlet
glutinous rice flour
