摘要
将不同种膳食纤维大豆纤维、苹果纤维和魔芋精粉添加到香肠制品中,制成膳食纤维营养保健香肠。通过对比实验,研究膳食纤维对产品性能和质量的影响;利用正交试验及模糊数学评判确定膳食纤维香肠的主要原料最佳配比为:马铃薯淀粉15%、苹果纤维8%、大豆蛋白4%、猪肉皮6%。经产品质量检验,其各项指标均符合肉与肉制品国家标准。
Healthcare sausage with soybean fiber, apple fiber and konjac flour was studied in this paper. The effect of dietary fibre on the property and quality of the product was investigated. The best prescription of sausage with dietary fibre was determined by orthogonal design and fussy mathematical analysis. It showed that the best proportion was fifteen percent of potato starch, eight percent of apple fiber, four percent of soy protein and six percents of pork skin. All of the indexes accorded with the national standard of meat and meat product through the quality inspection.
出处
《食品工业科技》
CAS
CSCD
北大核心
2004年第2期83-85,共3页
Science and Technology of Food Industry
