摘要
在发酵香肠中添加牛蒡及紫山药等原料研制牛蒡紫山药发酵香肠。利用响应面分析实验的方法优化并选择了牛蒡紫山药发酵香肠的主要原料配比(以猪肉质量为100%计)为∶牛蒡粉4.0%,紫山药粉8.0%,大豆分离蛋白9.4%。
Burdock and purple yam were added into fermented sausage to develop burdock purple yam fermented sausage. Through response surface analysis,the optimum main raw material ratio of burdock purple yam fermented sausage was defined（ compare with pork quality 100%）. The result showed that burdock,purple yam and soybean protein isolate was 4. 0%,8. 0% and 9. 4%,respectively.
出处
《肉类工业》
2014年第10期8-10,共3页
Meat Industry
