大麦保健香肠工艺的研究  

Study on processing of barley healthcare sausage

作　　者：刘爱萍[1] 张丽萍[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》2014年第7期7-12,共6页Meat Industry

摘　　要：以香肠为研究对象,在香肠原配料中添加两种不同处理方式的大麦籽实,经过单因素试验与感官评价确定大麦保健香肠中大麦添加的最佳量,结果表明,大麦保健香肠的最佳配方为精肉80 g,肥膘20 g,大麦20 g,复合其他调配料。Sausage was taken as the research object. Two different processing modes of barley seeds were added in sausage,through single factor experiment and sensory evaluation,the optimal addition of barley was determined. The result showed that the optimal formula of barley healthcare sausage was that lean meat 80 g,fat 20 g,barley 20 g and composite of other ingredients.

关 键 词：大麦 香肠 感官评定 质构特性 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]