杏鲍菇海带复合保健香肠工艺的研究  

Study on technology of healthy sausage compound of pleurotus eryngii and kelp

作　　者：贾娟[1] 岳亚峰[1] 

机构地区：[1]漯河职业技术学院食品工程系,河南漯河462002

出　　处：《肉类工业》2015年第10期5-8,共4页Meat Industry

摘　　要：探索加工杏鲍菇—海带复合保健香肠的最佳配方,采用正交试验方法研究制作复合保健香肠的最佳工艺。通过对复合保健香肠的感官特性进行评价,得到杏鲍菇—海带复合保健香肠的最佳配方组合为:杏鲍菇添加量为11%,海带添加量为4%,淀粉添加量为9%,大豆蛋白添加量为2%。The optimal formula of the process of healthy sausage compound of Pleurotus eryngii and kelp was explored. Orthogonal experiment was taken to study the optimal technology of producing compound healthy sausage. Through the sensory characteristic evaluation of compound health sausage,the optimal formula of healthy sausage compound of Pleurotus eryngii and kelp was obtained. The addition of Pleurotus eryngii,kelp,starch and soybean protein were 11 %,4%,9% and 2% respectively.

关 键 词：杏鲍菇 海带 复合保健 香肠 工艺 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]