藏香猪松茸肉丸加工研究  

Study on Processing of Tibetan Pork and Matsutake Meatball

作　　者：辜雪冬[1] 王常勇[1] 谢磊[1] 吴洪[1] 张沙沙[1] 马长中[1] 

机构地区：[1]西藏农牧学院食品科学学院,林芝860000

出　　处：《食品工业》2012年第2期68-70,共3页The Food Industry

基　　金：四川省教育厅川菜研究中心重点项目(CC09Z06)资助

摘　　要：藏猪松茸肉丸以西藏林芝主要特产藏香猪和松茸为原料,通过单因素试验研究淀粉和松茸的添加量,通过正交试验研究白砂糖、味精、五香粉和食盐、小苏打、复合磷酸盐的最佳添加量。结果表明藏香猪松茸肉丸的最佳配方为食盐2.0%、白砂糖1.5%、味精0.8%、五香粉0.2%、小苏打0.8%、复合磷酸盐0.2%、淀粉15%、松茸20%。The product took Tibet Nyingchi main special Tibetan pig and the matsutake as raw material,through single factor experimental study starch and matsutake recruitment,through orthogonal experimental study sugar,monosodium glutamate,five spices powder,salt,sodium hydrogen carbonate,compound phosphate best recruitment.The result showed that the best formula was 2.0% salt,1.5% sugar,0.8% monosodium glutamate,0.2% five spices powder,0.8% sodium hydrogen carbonate,0.4% composite phosphate,15%starch and 20% matsutake.

关 键 词：藏香猪 松茸 产品配方 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]