茭白低温火腿肠的研制  

Development of zizania latifolia low temperature sausage

作　　者：严群芳[1] 黄秀锦[1] 

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003

出　　处：《肉类工业》2018年第1期4-6,共3页Meat Industry

摘　　要：以猪肉为主料,通过单因素试验和正交试验考察茭白、玉米淀粉、大豆分离蛋白对火腿肠品质的影响。结果表明:茭白低温火腿肠的最佳工艺配方为猪肉100%计时,茭白添加量5%,玉米淀粉添加量12%,大豆分离蛋白添加量4%。The pork was taken as the main material, and the effect of zizania latifolia, corn starch and soy protein isolate on the quality of sausage was investigated through single factor experiment and orthogonal experiment. The results showed that the optimum technical formula of zizania latifolia low temperature sausage was as follows： when the pork was 100 %, the addition amount of zizania latifolia was 5%, the addition amount of corn starch was 12% and the addition amount of soy protein isolate was 4%.

关 键 词：茭白 猪肉 火腿肠 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]