咖喱南瓜灌肠的研制  

The Development of Curry and Pumpkin Enema

作　　者：梁彦[1] 

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132101

出　　处：《中国调味品》2015年第4期73-75,80,共4页China Condiment

基　　金：吉林农业科技学院重点学科培育项目资助(吉农院合字2013第X039号)

摘　　要：试验是在传统灌肠的基础上,添加咖喱粉及南瓜浆研究新式灌肠的加工工艺。通过单因素试验和正交试验研究其产品最佳工艺参数和配方。结果表明:咖喱粉添加量为1%,南瓜浆添加量为6%,淀粉添加量为7%,多聚磷酸盐添加量为0.25%。产品营养丰富,风味独特。The experiment is conducted with curry powder and pumpkin juice as the main raw material to develop the processing technology of new-type enema. Through single factor and orthogonal experiments, the optimal process parameters and recipe are better developed. The results show that the best recipe is as follows： 1% curry powder, 6% pumpkin juice, 7% starch, 0. 25% polyphosphate. The product made according to such formula is of rich nutrition and unique flavor.

关 键 词：咖喱 南瓜 灌肠 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]