摘要
研究了食盐、大豆分离蛋白、卡拉胶和复合磷酸盐对乳化香肠品质的影响。实验结果表明:食盐、大豆分离蛋白、卡拉胶和复合磷酸盐对乳化香肠品质均有不同程度的影响,其最佳配比为食盐1.5%,大豆分离蛋白3.0%,卡拉胶0.4%,复合磷酸盐0.03%。
Influence of salt,soy protein isolated,carrageenan and compound phosphate on the quality of emulsion sausage was studied.The results showed that salt, soy protein isolated, carrageenan and compound phosphate had effects on the quality of emulsion sausage on varying degrees and the best ratio was salt 1.5%, soy protein isolated 3.0%, carrageenan 0.4%, compound phosphate 0.03 %.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第7期270-272,共3页
Science and Technology of Food Industry
关键词
添加物
乳化香肠
品质
additive
emulsion sausage
quality
