CAJ | 학술논문

为获得泡椒盘肠加工的辅料配比，通过单因素和正交试验对不同辅料配比进行研究。结果得到最佳辅料配比为土豆淀粉、复合磷酸盐和卡拉胶添加量分别为5％、0．35％、0．57％。此条件下获得的产品结构和口感达到最佳水甲。
위획득포초반장가공적보료배비，통과단인소화정교시험대불동보료배비진행연구。결과득도최가보료배비위토두정분、복합린산염화잡랍효첨가량분별위5％、0．35％、0．57％。차조건하획득적산품결구화구감체도최가수갑。
Potato starch, compound phosphate and carrageenan were used as the major auxiliary materials to develop quickfrozen pickled pepper sausage, and their proportions were optimized by one-factor-at-a-time and orthogonal array design methods to maximize the comprehensive sensory score of quick-frozen pickled pepper sausage. The optimal proportions of potato starch, compound phosphate and carrageenan were determined to be 5%, 0.35% and 0.57%, respectively.