摘要
以酸菜、猪肉为原料,开发一种蔬菜香肠新产品。采用单因素试验和正交试验,研究酸菜香肠的最佳配方。结果表明:当酸菜添加量为12%、肥瘦肉质量比为3∶7、淀粉添加量为8%时,香肠产品弹性较好,组织致密,口感酸爽,具有酸菜特有的香味。
With sauerkraut, pork as raw materials, a new kind of vegetable sausage product was developed. The optimum formula of the sauerkraut sausage was investigated through the single factor and the orthogonal experiments. The results showed that the sausage prod-uct was the best when the vegetables adding amount was 12%, the ratio of fat meat and lean meat was 3∶7,the starch adding amount was 8%. The sauerkraut sausage that was prepared with this formula has the quality of sour and rich flavor, good elasticity, compact structure, sour taste with special flavor of sauerkraut.
出处
《农业科技与装备》
2013年第12期51-53,共3页
Agricultural Science & Technology and Equipment
基金
淮安市科技计划项目(农业)SN12080
江苏省大学生实践创新训练计划项目201
关键词
香肠
酸菜
配方
感官评分
正交试验
单因素试验
sausage
sauerkraut
formula
sensory evaluation
orthogonal test
single factor test
