新型椰果风味香肠的研制  

Development of new coco nata flavor sausage

作　　者：吕广英[1] 侯鹏飞[1] 

机构地区：[1]漯河职业技术学院,河南漯河462002

出　　处：《肉类工业》2017年第4期8-10,共3页Meat Industry

摘　　要：实验探讨研发了一种水果甜味的西式香肠,选用椰果为主要辅助原料,通过一系列试验来确定椰果的添加量和颗粒大小对产品品质的影响。并采用正交试验对风味进行优化,最终确定在香肠中选用0.3mm果型,椰纤果的添加量为25%、葡萄糖的添加量为10%、白砂糖的添加量为8%、食盐的添加量为1.8%时,产品的品质最好。A kind of western - style sausage with fruit sweet taste was explored and developed. Coco nata was taken as the main auxiliary raw material. The effect of the adding amount of coco nata and particle size on products quality was determined by a series of experiments. The flavor was optimized through orthogonal experiment. It was final determined that when the 0.3mm fruit type was selected, the adding amount of coco nata was 25% , the adding amount of glucose was 10%, the adding amount of white sugar was 8% and the adding amount of salt was 1.8% in sausage, the products quality was the best.

关 键 词：椰果 西式香肠 研制 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]