摘要
通过单因子实验对配方和工艺参数对面包涂抹酱品质的影响进行了研究,得出最佳配方为:瘦猪肉100g、鸡肝100g、猪脂25g、冰水223g、糖25g、盐2.33g、味精0.7g、胡椒粉0.7g、肉豆蔻0.7g,斩拌时间为7min,蒸煮温度和时间:75℃,30min。我们预测面包涂抹酱在不久的中国会有喜人的市场价值。
The effects of formula and technical parameters on the quality of bread dressing were studied. The results indicated that the optimal formula is: lean pork meat100g, liver of fowl 100g, lard 25g, ice and water 223g, sugar 25g, salt 2.33g, monosodium glutamate 0.7g, pepper power 0.7g and nutmeg 0.7g. The time of cutting and mixing 7 min, the temperature and time of heating 75℃,30min.We predicted that the bread dressing will have a promising future in China market.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第6期142-144,共3页
Science and Technology of Food Industry
关键词
面包涂抹酱
鸡肝
研制
bread dressing
chicken liver
preparation
