摘要
将紫甘蓝浓缩汁添加到肉馅中,研制成紫色的新型花色香肠制品。通过测定香肠的感官、理化和微生物指标,确定了紫甘蓝花色香肠的最佳配方和加工工艺条件。
a purple color sausages was developed by combination meat with familiarly concentrated juice of purple cabbage which have the purple color in this study. For this, a best formulation and craft condition to process the purple cabbage assortment sausage products were careful investigated by organic inspection, physieoehemical analysis and microbial detection.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2009年第4期505-508,共4页
Journal of Food Science and Biotechnology
基金
沈阳农业大学青年教师科研基金项目(200615)
关键词
花色
香肠
紫甘蓝
assortment, sausage, purple cabbage
