肉类工业
肉類工業
육류공업
MEAT INDUSTRY
2012年
6期
5-7
,共3页
陈彦冰%胡红梅%孙大地%黄从进%刘明%祝恒前
陳彥冰%鬍紅梅%孫大地%黃從進%劉明%祝恆前
진언빙%호홍매%손대지%황종진%류명%축항전
鱼肉风味%淀粉肠%最优配比
魚肉風味%澱粉腸%最優配比
어육풍미%정분장%최우배비
fish flavor%starch intestinal%optimal
通过单因素和正交试验,确定了鱼肉风味淀粉肠的鱼肉香精与马铃薯淀粉、绿豆淀粉的最优配制比例,为企业提供可行性依据,降低生产成本,提高利润,同时为消费者提供物美价廉的产品。
通過單因素和正交試驗,確定瞭魚肉風味澱粉腸的魚肉香精與馬鈴藷澱粉、綠豆澱粉的最優配製比例,為企業提供可行性依據,降低生產成本,提高利潤,同時為消費者提供物美價廉的產品。
통과단인소화정교시험,학정료어육풍미정분장적어육향정여마령서정분、록두정분적최우배제비례,위기업제공가행성의거,강저생산성본,제고리윤,동시위소비자제공물미개렴적산품。
In this paper, the optimal prepare proportion of fish flavor with potato starch and mung bean starch for producing the starch intestines with fish flavor was determined by single factor and orthogo- nal experiments, which provided a feasible basis for the enterprise, reduced production costs, increased profits, as well as provided consumers with affordable products.
