摘要
通过单因素和正交设计试验研究淀粉添加量、肥瘦猪肉比、微波功率对香肠的色泽、风味、水分的影响.结果表明:在淀粉添加量9%、肥瘦比1:4、微波功率320 W时制作的香肠感官品质最好:在淀粉添加量6%、肥瘦比1:5、微波功率480 W时制作的香肠保水性最好.
In this paper,we studied the effects of starch content,ratio of fat pork to lean pork,and microwave power on the color,flavor and water content of sausage based on single factor experiments and orthogonal experiments. The results showed that the sausage had best sensory quality under the conditions of starch content 9%,the ratio of fat port to lean pork 1：4,and microwave power 320 W,and had the best water retention property under the conditions of starch content 6%,the ratio of fat port to lean pork 1：5,and microwave power 480 W.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2012年第5期67-69,102,共4页
Journal of Henan University of Technology：Natural Science Edition
关键词
微波技术
香肠
感官品质
保水性
microwave technique
sausage
sensory quality
water retention property
