摘要
试验研究了鹅骨泥的制作过程,并将其在红肠中添加后对品质的影响。通过单因素试验确定淀粉、鹅骨泥、大豆蛋白等添加量对红肠品质的影响并确定最佳添加范围。并以感官评定为指标,通过正交试验确定诸因素影响红肠品质的最佳添加量为:大豆蛋白1.2%、鹅骨泥15%、淀粉5%。
The process of making bone mire was studied in this article and the influence of quality on sausage was discussed. Determining the quantity of starch, bone mire of chicken and soybean protein which had affection on the quality of sausage by single factor experiment, we could acquire the optimum additive scope. Making sure of the proper number which affects the quality of sausage by crossing experiment： 10% starch, 12% bone mire of chicken and 8% soybean protein.
出处
《黑龙江八一农垦大学学报》
2006年第2期76-79,共4页
journal of heilongjiang bayi agricultural university
关键词
鹅骨泥
红肠
添加量
bone mire of goose
sausage
dosage
