摘要
选用哈密红枣为原料制作成枣泥,分别按照肉糜质量的5%、10%和15%制作成低、中、高三种枣泥浓度的肉糜香肠;与不添加枣泥的肉糜香肠进行对比,分别讨论添加枣泥量对香肠营养成分、保藏性能、风味、色泽以及口感等因素的影响。结果显示,随着枣泥添加量的增加,香肠还原糖含量显著增高,保藏性能则略有下降趋势,风味和色泽均有改善,但口感呈下降趋势。综合考虑各种因素的影响,以15%枣泥添加量的肉糜香肠略佳。
The hami jujubes were taken as raw materials to make jujube paste. Three kinds of prod- ucts were made by adding 5%, 10% and 15% jujube paste into the meat sausage, respectively. Com- pared with control group, the effects of jujube paste addition on nutritional components, storage character, flavor color, and taste of the sausage were studied. The results showed that as the addition amount of the jujube paste increased, the reducing sugar content increased significantly, storage characteristic decreased slightly, flavor and color improved, but taste decreased gradually. Comprehensively considering the influ- ence of various factors, the meat sausage with 15% jujube paste was best.
出处
《肉类工业》
2013年第6期3-7,共5页
Meat Industry
关键词
红枣
香肠
研制
jujube
sausage
development
