摘要
在普通原味的台式烤香肠的基础上,通过口味调整,添加辣椒粉、辣椒精油,使产品具有香辣味,从而对台式烤香肠进行口味延伸。通过单因素和正交试验对配方和生产工艺进行了研究,确定了最佳的工艺配方:搅拌时间25m in、大豆分离蛋白添加量3.0%、辣椒精油添加量0.006%。
By adjusting flavor, adding paprika and chilli oil to the plain Tai - wan sausage, made the product possessing spicy and extend flavor. Single -factor and orthogonal experiments were employed to study the processing technique and formula, and the optimum condition were： stirring 25 minutes, adding soy separation protein and chilli oil 3.0% , 0. 006% , respectively
出处
《肉类工业》
2011年第9期17-19,共3页
Meat Industry
关键词
台式烤香肠
香辣味
生产工艺
Tai - wan sausage
spicy
processing technique
