摘要
探讨了燕麦风味香肠基本加工工艺,并通过单因素试验、正交试验研究燕麦的添加量、复合磷酸盐的添加量、卡拉胶的添加量、恒温时间对香肠感官评分的影响,结果表明,最佳工艺组合:燕麦粒添加量15%,恒温时间为35min,复合磷酸盐添加量0.45%,复合卡拉胶添加量0.50%。
The basic processing technology of oats flavor sausage was discussed and the effect of the adding amount of oats,compound phosphate,carrageenan and constant temperature time on the sensory score of sausage was studied by the single factor experiment and orthogonal experiment. The results showed that the optimum technology combination was that： the adding amount of oats was 15%,the constant temperature time was 35 min,the adding amount of composite phosphate was 0. 45% and the adding amount of compound carrageenan was 0. 50%.
出处
《肉类工业》
2016年第9期12-16,共5页
Meat Industry
关键词
燕麦
香肠
生产工艺
配方
oats
sausage
processing technology
formula
