摘要
主要探讨了乳化型香肠的加工原理以及斩拌和乳化时的温度、p H、脂肪颗粒大小、可溶性蛋白的数量和类型、乳化物的粘度等因素对肉糜乳化物稳定性的影响 ,并对如何控制这些因素、生产高质量的产品进行了分析。
The principle of processing emulsion\|type sausage is discussed in this article.Meat emulsion stability is affected by several factors,such as temperature,the size of fat particle,pH,the amount and type of soluble protein,the viscosity of meat emulsion etc.How to control these factors is key to high quality products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2000年第5期21-23,共3页
Science and Technology of Food Industry
关键词
乳化型香肠
脂肪颗粒
过度斩拌
盐溶性蛋白
emulsion\|type sausage
fat particle
over chopping
soluble protein
