烤肠生产工艺优化研究  

Study on optimization of roast sausage processing technique

作　　者：满娟娟[1] 刘明[1] 祝恒前 黄从进 程东山[1] 毛晓茗 

机构地区：[1]安徽宝迪肉类食品有限公司研发部,安徽淮北235000

出　　处：《肉类工业》2011年第3期19-21,共3页Meat Industry

摘　　要：通过单因素和正交试验对烤肠的不同原辅料配比进行研究,得到了最佳工艺,即大豆分离蛋白、卡拉胶和磷酸盐的添加量分别为2.25%、0.5%、0.375%,使产品的结构和口感达到最佳。Different accessory proportioning of the roast sausage was studied by single factor and orthogonal tests,and the optimum accessory proportioning was obtained：the additive amount of soybean protein isolate、 carrageenan and phosphate were 2.25、0.5、0.375（%）respectively,and the structure and palate of the product could reach the best.

关 键 词：烤肠 加工工艺 质量指标 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]