期刊文献+

淀粉添加量对烧烤肠感官品质的影响分析 被引量:1

Influence of Starch Addition Qunity of Barbecue Intestinal
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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
作者 丁培峰
机构地区 河北北方学院
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
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