摘要
研究了胡萝卜、绿豆淀粉、复合磷酸盐、水、食盐对鸡蛋胡萝卜素食肠凝胶性的影响,通过单因素和正交试验,得出了鸡蛋胡萝卜素食肠最佳配方为:鸡蛋37.5%、胡萝卜为25%、绿豆淀粉为6%、复合磷酸盐为0.5%、水为30%、食盐为1%。
The influence of carrot,mung bean starch,compound phosphate,water and table salt on the cong ealing properties of eg g -carrot veg etarian sausag es was studied.The optimal formula of eg g -carrot veg etarian sausag es was obtained by one factor and orthog onal test.The optimal formula was:eg g 37.5%,carrot 25%,mung bean6%,compound phosphate0.5%,water 30%,table salt1%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第5期65-66,共2页
Science and Technology of Food Industry
基金
哈尔滨市科委青年科学基金项目(9961218062)。
