摘要
通过单因素和正交试验,确定了鱼肉风味淀粉肠的鱼肉香精与马铃薯淀粉、绿豆淀粉的最优配制比例,为企业提供可行性依据,降低生产成本,提高利润,同时为消费者提供物美价廉的产品。
In this paper, the optimal prepare proportion of fish flavor with potato starch and mung bean starch for producing the starch intestines with fish flavor was determined by single factor and orthogo- nal experiments, which provided a feasible basis for the enterprise, reduced production costs, increased profits, as well as provided consumers with affordable products.
出处
《肉类工业》
2012年第6期5-7,共3页
Meat Industry
关键词
鱼肉风味
淀粉肠
最优配比
fish flavor
starch intestinal
optimal
