香辛料提取物对乳化香肠抗氧化作用的研究  

Application of Spice Extraction on Emulsion Type Sausage in Antioxidation

作　　者：魏艳丽[1] 张坤生[1] 任云霞[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品研究与开发》2010年第4期139-142,共4页Food Research and Development

基　　金：天津市科技支撑计划重点项目(08ZCKFNC00800)

摘　　要：研究香辛料提取物在乳化香肠中的添加效果,讨论不同浓度与不同品种的香辛料提取物对香肠品质影响,并通过正交试验以及模糊数学方法的感官评定,确定当香辛料提取物丁香为1.5%、连翘1.0%、桂皮1.5%时抗氧化效果最好。The application effect of emulsion sausage by adding spice extracts was studied. The quality influence of emulsion sausage added with different variety and addition level spice extracts was discussed. Results showed that the anti-oxidation effect is best, with clove 1.5 %, Weeping forsythia 1.0 %, cassia bark 1.5 %, by the methods of orthogonal test and fuzzy mathematics in sensory evaluation.

关 键 词：乳化香肠 香辛料提取物 感官评定 

分 类 号：R285.5[医药卫生—中药学]