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低温即食川味腊肠工艺研究 被引量:3

Study on the technology of low-temperature instant Sichuan-type sausage
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摘要 实验先通过单因素分析(食盐、辣椒粉、麻椒粉、糖等不同添加量)对低温即食川味腊肠感官评分的影响,再应用正交试验来进行工艺研究。结果表明,低温即食川味腊肠的最佳配方为:食盐的添加量为1.8%、辣椒粉的添加量1%、麻椒粉的添加量0.5%、糖的添加量3%,经验证感官评分90.9分。 The effect of single factor(different adding amount of salt,chilli powder,hemp pepper powder and sugar) on sensory value of low-temperature instant Sichuan-type sausage was studied,then the orthogonal experiment was applied,and the technology was conducted to study. The results showed that the optimum formula of low-temperature instant Sichuan-type sausage was as follow: the adding amount of salt was 1. 8%(based on the total mass),and the adding amount of chilli powder was1%,and the adding amount of hemp pepper powder was 0. 5%,and the adding amount of sugar was3%. The verified sensory score was 90. 9 points.
作者 朱东阳 康壮丽 徐伟 宋照军 马汉军 ZHU Dongyang;KANG Zhuang Li;XU Wei;SONG Zhaojun;MA Hanjun
出处 《肉类工业》 2018年第6期1-4,共4页 Meat Industry
基金 河南省重大科技专项(161100110700和161100110800) 河南省科技攻关计划(172102410087) 中国博士后科学基金(2016M602237)资助
关键词 腊肠 工艺 正交试验 sausage technology orthogonal experiment
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