菠菜汁低温火腿肠加工工艺研究  

Study on processing technology of spinach juice low temperature ham sausage

作　　者：王鹤霖[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《肉类工业》2011年第7期11-14,共4页Meat Industry

摘　　要：以猪肉为主料,菠菜汁为配料,以玉米淀粉、大豆分离蛋白等为辅料,通过单因素试验和正交试验,针对菠菜汁低温火腿肠的配方进行了研究,结果表明:菠菜汁添加量为3%、肥瘦肉比例为7∶3,淀粉添加量为10%、香辛料添加量1.5%,产品质量最好。Taking the pork meat and spinach corn starch as the subsidiary material, the formula of through the single factor experiment and the was： 3% spinach juice, the proportion of fat orth meal juice as raw material, soybean separation protein and spinach juice low temperature ham sausage was studied ogonal experiment in this paper. The optimum condition t to lean meat was 7：3, 10% starch, and 1.5% spices.

关 键 词：低温火腿肠 菠菜汁 加工工艺 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]