真姬菇灌肠工艺的配方

The Study of Hypsizygus Mushroom Sausage Technology and Formula

探索在灌肠中添加菌类的生产工艺。添加真姬菇来改善灌肠风味,提高灌肠营养价值,并使产品具有一定的保健功效。设计正交试验探索真姬菇灌肠的工艺配方,通过具体的数据分析出理想的工艺配方。最佳的工艺配方为:真姬菇12%、淀粉10%、大豆分离蛋白2.5%,即A2B2C3。各因素对应的最大数值(A:49.6,B:50.7,C:51.6)可知其对真姬菇灌肠工艺的决定顺序为C>B>A。在灌肠工艺中加入真姬菇改善了传统灌肠的风味,使肠的营养价值提高,对人的身体具有一定的保健功效。

This paper explores the sausage production process of adding mushrooms.To add Hypsizygus research purposes to improve the sausage mushroom flavor,improve the nutritional value of enema and make products have a certain health effects.Orthogonal experiment designed in this paper to explore the process Hypsizygus mushroom sausage recipe,through a specific process data analysis,the ideal formula.The optimum process formula as follows： Hypsizygus mushrooms 12 %,starch 10 %,soy protein isolate by 2.5 %,that is A2B2C3.Corresponding to the maximum value of various factors （A： 49.6,B： 50.7,C： 51.6）we can see its true shimeji enema decision process the order CBA.Enema process by adding Hypsizygus mushrooms to improve the traditional sausage flavor,so that the nutritional value of intestinal improved,the human body has certain health effects.