摘要
对速冻型肴蹄肘加工中的关键辅料变性木薯粉、复合磷酸盐、卡拉胶的添加量进行研究,通过单因素试验、正交试验获得一种口感好、组织状态优并且感官评分高的速冻型食品。研究表明:生产该种速冻型肴蹄肘产品时,3%变性木薯粉、0.4%复合磷酸盐、0.75%卡拉胶为最优配比。
The addition of key accessories of modified tapioca starch,compound phosphate and carrageenan in quick- frozen hoof elbow processing was studied. Through single factor experiments and orthogonal experiments,a kind of quick- frozen food with good taste,texture and high sensory value was obtained. The result showed that the optimum formula of the product was 3% modified tapioca starch,0. 4% compound phosphate and 0. 75% carrageenan.
出处
《肉类工业》
2015年第1期21-23,共3页
Meat Industry
关键词
速冻
肴蹄肘
关键辅料
quick-frozen
hook elbow
key accessory
