摘要
主要叙述了休闲广式即食腊肠的工艺配方和生产工艺流程,以及对抑制脂肪出油和改善产品感官质量进行了一些实验探讨,结果是淀粉含量0.3%,大豆蛋白粉3%,麦芽酚0.2%,能有效抑制脂肪的出油,使即食腊肠保持较好的感官质量。
The formula and technological process of leisure Cantonese instant sausage were described. Some experiments were taken to explore the inhibition of fat oil and improvement of sensory quality of products. The results showed that the content of starch,soy protein powder and maltol was0. 3%,3% and 0. 2%,respectively. Under this condition,it could inhibit the oil off fat and make instant sausage keep better sensory quality.
出处
《肉类工业》
2015年第2期8-10,共3页
Meat Industry
基金
中山市科技攻关项目(项目编号:2011A259)
