摘要
采用单因素四水平(2%、4%、6%、8%)设计,研究不同淀粉添加量对烧烤肠品质的影响。通过对样品的感官指标评定和理化试验,结果表明:淀粉添加量对烧烤肠的感官品质有显著影响,通过试验和对比找到生产烧烤肠的淀粉添加量的最佳配比为4%,产品经过80℃40 min的蒸煮处理后,在常温条件下,贮藏期可达到90 d以上。
Single factor experiment of four levels(2 %,4 %,6 % and 8 %) dssign was used to investigate the effect of different levels of starch addition on Barbecue intestinal sensory evaluation and preservation experiment were carried out.The results indicate that the starch addition of 4 % is the best,which significantly influences the sensory.When cooked at 80 ℃ for 40 minutes and stored at oral suituation,the sausage could be stored more than 90 days
出处
《食品研究与开发》
CAS
北大核心
2011年第5期87-89,共3页
Food Research and Development
关键词
烧烤肠
淀粉添加量
品质
Barbecue intestinal
the quantity of starch
quality