新型椰果火腿肠研究  

The New Type Application of Coco Nata during the Sausages Processing

作　　者：詹传保[1] 彭庆[1] 

机构地区：[1]郑州轻工业学院,郑州450003

出　　处：《肉类研究》2007年第10期30-32,共3页Meat Research

摘　　要：本文主要探讨以椰果为主要辅助原料来开发一种新型的功能性火腿肠。通过一系列试验来确定椰果的添加量和椰果颗粒的大小对产品品质的影响,最后确定在火腿肠中选用0.3mm果型,添加量为10%时效果最好。This paper is mainly to take the Coro Nata as the supplementary material to develop a kind of new functional sausages.We pass a series of tests to determine the quantity of the Coco Nata and the Coco Nata sige to affect the product quality.the size of 0.3mm type and the quantity 10% of the Coro Nata in the sausages were chosen.

关 键 词：椰果 火腿肠 应用 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]