摘要
主要研究海藻酸钠、黑蒜、青椒对香肠质构的影响。通过单因素实验、正交试验和最终的物性测定和感官评价实验,确定最佳配比为海藻酸钠添加量为0.5%,黑蒜浓缩汁添加量为30%、青椒含量为30%。
The effect of sodium alginate, black garlic and green pepper on the texture of sausage was studied. Through the single factor experiment, orthogonal experiment, the final physical properties test and sensory evaluation test, the optimum ratio was determined. The result showed that sodium alginate 0. 5%, black garlic juice 30% and green pepper 30%.
出处
《肉类工业》
2014年第12期15-17,共3页
Meat Industry
关键词
黑蒜
海藻酸钠
营养肠
black garlic
sodium alginate
nutrition sausage
