摘要
介绍了膳食纤维的功能特性及其在香肠中的应用,通过添加质量分数4%～8%膳食纤维可以改善香肠的感官特性,使其营养丰富,又降低了生产成本,能进一步满足人们对食品营养、方便、安全的需求,是一种易为人们所接受喜爱的新型肉制品。
This article describes the functional properties of dietary fiber and its application in sausage.By adding 4 to 8% dietary fiber in sausage,it can improve the sensory characteristics of sausage to make it nutritious and the production cost reduced.This sausage can further satisfy the requirements for nutrition,convenience,security and can be easily accepted by people as a new kind of meat product.
出处
《食品工程》
2010年第3期13-15,共3页
Food Engineering
基金
漯河食品职业学院新产品研究计划资助项目(2009XY001)
关键词
膳食纤维
功能特性
香肠
dietary fiber
functional propertie
sausage
