果蔬复合香肠的开发研究  

Research and development of compound sausage with vegetable and fruit

作　　者：周亚军[1] 王凯[1] 石晶[1] 张爱媛[1] 王淑杰[1] 

机构地区：[1]吉林大学生物与农业工程学院 130022 长春市

出　　处：《食品与机械》2002年第6期17-17,19,共2页Food and Machinery

摘　　要：采用正交设计将胡萝卜、芹菜、果汁、大豆蛋白以不同水平与猪肉混合制成新型动植物复合食品。经感官评定和模糊数学评判表明 :添加 10 %胡萝卜、10 %芹菜、12 %果汁、8%大豆蛋白可以得到形态组织、风味、色泽俱佳的高蛋白、低脂肪。In this experiment,the new type of vegetable-animal compound food was made of the mixture containing the raw materials of different percentage with the best match of carrot,celery,fruit juice,soya protein and pork estimated by orthogonal design.The results of organoleptic investigation and fuzzy mathematical analysis showed that the compound sausage added with vegetable and fruits with high protein,low fat and high prandial cellulose had attractive appearance,texture,flavor and color qualities when 10% carrot,10% celery,12% fruit juice,8% soya protein were added.

关 键 词：加工工艺 质量评定 开发 果蔬复合香肠 开发 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]