麻辣鹅捆蹄调味配方的研究  

Seasoning Recipe about Bundle Hoof Added Spicy Goose

作　　者：王蕊[1] 高翔[1] 孙森伟 

机构地区：[1]江苏食品职业技术学院,江苏省食品加工工程技术研究开发中心,江苏淮安223003 [2]江苏淮安双汇食品有限公司,江苏淮安223300

出　　处：《中国调味品》2012年第9期74-78,共5页China Condiment

摘　　要：鹅是食草水禽,疾病少,受农药、激素等化学物质的污染少,是加工绿色食品的理想原料。以感官品质为指标,采用单因素及正交试验对捆蹄配方进行实验,研究结果表明,以鹅肉为原料,添加12%玉米变性淀粉、6%大豆分离蛋白、8%辣椒、3%麻椒,制作的麻辣鹅捆蹄,色泽粉红,结构致密,弹性良好,麻辣味适中可口,无鹅腥味,是很有发展潜力的高档捆蹄制品。Geese are herbivorous waterfowl, less disease, less pollution, such as pesticides, hormones and other chemicals, is the ideal raw material for processing of green food. Sensory quality as an indi-cator, using a single factor and orthogonal experiments, the results showthat the goose as the raw material, adding 12% corn starch, 6% soy protein isolate, 8% percent chili, 35 Ma pepper, the spic-y goose production bundle hoof, pink color, compact structure, good elasticity, moderate spicy flavor and delicious, no goose smell is great potential for development of high-end bundle hoof products.

关 键 词：麻辣鹅 捆蹄 工艺配方 

分 类 号：TS264.9[轻工技术与工程—发酵工程]