西红柿肉类复合灌肠工艺研究
摘要
把西红柿作为蔬菜原料,采用传统配料和现代工艺相结合制成西红柿风味灌肠,既可降低成本,又可强化营养。通过正交试验得到产品的最佳配比,并提出了其质量指标。试验表明:最佳用量分别为肥瘦比1:4、西红柿的添加量为17%、淀粉的添加量为8%。添加了西红柿的灌肠,不仅有良好的风味口感,而且改善了营养组成,为蔬菜深加工提供了另一途径。
The sausage with the tomato taste wasexperimented based on traditional process,which was the matrial combmed meat with tomato.This way not only could decline cost but alsoenhace nourishment.There optimum processingparameters by orthogonal test were reached.The result is as follows:best recipes theratio of fat to muscle 4:1,the tomato quantity20%,the starch quantity 8%.The experimentwere carried to measure the physical and chemicalthe product.The studies also are set the foun-dation to the development of vegetable.
The sausage with the tomato taste wasexperimented based on traditional process,which was the matrial combmed meat with tomato.This way not only could decline cost but alsoenhace nourishment.There optimum processingparameters by orthogonal test were reached.The result is as follows:best recipes theratio of fat to muscle 4:1,the tomato quantity20%,the starch quantity 8%.The experimentwere carried to measure the physical and chemicalthe product.The studies also are set the foun-dation to the development of vegetable.
引文
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[3] 张水华.食品分析.北京:中国轻工业出版社,2004,156～166.
[4] 吴金鹏.食品微生物学.北京:农业出版社,1996,133～146.
[2] 赵希艳,任嘉嘉.海带营养灌肠的研制[J].食品与发酵工业,2005(,2):139～141.
[3] 张水华.食品分析.北京:中国轻工业出版社,2004,156～166.
[4] 吴金鹏.食品微生物学.北京:农业出版社,1996,133～146.
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