摘要
花生蛋白粉含有很高的营养价值,将其添加到灌肠中不仅可以改善制品的品质,还可以增加花生蛋白粉的利用空间。以花生蛋白粉、瘦肥比、淀粉含量为因素,通过单因素和正交实验确定制作花生蛋白粉灌肠制品的最佳工艺配方。结果表明,花生蛋白粉的质量分数为5%、瘦肥比83∶17、淀粉的质量分数为8%,研制成的花生蛋白粉灌肠制品具有花生的特殊风味、肉色明显、富有弹性、切片紧密结实、无气孔。
Peanut protein powder contains very high nutritional value. The powder was added into the sausage,which can not only improve the value quality of the products but also increase the usage of peanut protein powder. The optimal formula to produce sausage product was obtained by the single factor and orthogonal test with peanut protein powder,ratio of thin to fat,starch content as factors. The result showed that mass fraction of peanut protein powder was 5%,the ratio of thin to fat 83∶ 17 and the mass fraction of starch 8%. The peanut protein powder sausage products developed have the special flavor of peanuts,clear fleshcolor and elasticity with compact slice without pores.
出处
《粮油食品科技》
2016年第2期51-54,共4页
Science and Technology of Cereals,Oils and Foods
基金
安阳农产品加工及贮藏工程重点学科项目(20136902)
关键词
花生蛋白粉
灌肠
工艺研究
营养
peanut protein powder
sausage
technology research
nutrition
