枣肠加工新技术  

Processing Technology of Date - Shaped Sausage

作　　者：赵祥中[1] 毕德成 赵秀兰 

机构地区：[1]山东轻工业学院,济南250100

出　　处：《食品与机械》1997年第4期17-18,共2页Food and Machinery

摘　　要：在枣肠加工中添加10%的大豆分离蛋白,使产品中蛋白质含量提高到26%,实现厂动、植物蛋白的营养平衡,并使产品中脂肪含量降低到5%左右;同时,通过添加1.0%的大蒜,来替代部分以往使用的防腐剂,减少了对人体的危害。The protein contents of date -shaped sausage could be amounted to 26% by adding 10% of bean - isolated protein during the process. The nutrition balance was abtained between the animal protein and the plant protein. The fat contents were reduced to 5% . 1 % of garlic was added as preservative to minimize the harm to haman being.

关 键 词：枣肠 大豆分离蛋白 大蒜 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]