摘要
以西兰花为蔬菜原料,采用传统配料结合现代工艺制作西兰花营养灌肠。运用模糊数学综合评定方法对西兰花香肠的感官评定结果进行分析,得出了最佳西兰花香肠加工配料比:西兰花添加量24%,大豆组织蛋白添加量4%,玉米淀粉添加量8%。
Broccoli was taken as vegetable raw material. Through combining tra tional ingre dients with modern technology, the broccoli nutritional sausage was made. Applying the compre- hensive evaluation method of fuzzy mathematics, the sensory evaluation of broccoli sausage was analyzed. The optimum formula was that 24% broccoli, 4% textured soybean protein and 8%corn starch.
出处
《肉类工业》
2013年第10期29-32,共4页
Meat Industry
关键词
模糊数学
西兰花香肠
感官评定
fuzzy mathematics
broccoli sausage
sensory evaluation
