摘要
研究结果表明,几种乳化剂均能在一定程度上提高香肠的保油率,且同时使用效果更加显著。最后得出单硬脂酸甘油酯:脂肪酸蔗糖酯:改性大豆磷脂的最佳配比为2:5:20。按此配比添加0.8％复合乳化剂于香肠中,保油率可达88.3％,同时感观品质也较好。
As a result of study, some emulsifying agents might work on the oil keeping in sausage on certain degree, While using mixed one is more notable. The optimal ratio of Glycerol Esters of Fatty Acids, Sucros Esters of Fatty Acids, and Modified soy bean phosphatide is 2:5:20. adding 0.8% mixed emulsifying agent in sausage according to this ratio may give good appearance and increase oil keeping rate to 88.3 % .
出处
《肉类研究》
2003年第4期9-11,共3页
Meat Research
