肉类工业
肉類工業
육류공업
Meat Industry
2015年
10期
5-8
,共4页
杏鲍菇%海带%复合保健%香肠%工艺
杏鮑菇%海帶%複閤保健%香腸%工藝
행포고%해대%복합보건%향장%공예
pleurotus eryngii%kelp%healthy sausage%production technology
探索加工杏鲍菇—海带复合保健香肠的最佳配方，采用正交试验方法研究制作复合保健香肠的最佳工艺。通过对复合保健香肠的感官特性进行评价，得到杏鲍菇—海带复合保健香肠的最佳配方组合为：杏鲍菇添加量为11％，海带添加量为4％，淀粉添加量为9％，大豆蛋白添加量为2％。
探索加工杏鮑菇—海帶複閤保健香腸的最佳配方，採用正交試驗方法研究製作複閤保健香腸的最佳工藝。通過對複閤保健香腸的感官特性進行評價，得到杏鮑菇—海帶複閤保健香腸的最佳配方組閤為：杏鮑菇添加量為11％，海帶添加量為4％，澱粉添加量為9％，大豆蛋白添加量為2％。
탐색가공행포고—해대복합보건향장적최가배방，채용정교시험방법연구제작복합보건향장적최가공예。통과대복합보건향장적감관특성진행평개，득도행포고—해대복합보건향장적최가배방조합위：행포고첨가량위11％，해대첨가량위4％，정분첨가량위9％，대두단백첨가량위2％。
The optimal formula of the process of healthy sausage compound of Pleurotus eryngii and kelp was explored. Orthogonal experiment was taken to study the optimal technology of producing com?pound healthy sausage. Through the sensory characteristic evaluation of compound health sausage, the optimal formula of healthy sausage compound of Pleurotus eryngii and kelp was obtained. The addition of Pleurotus eryngii, kelp, starch and soybean protein were 11 %, 4%, 9% and 2% respectively.
