芦荟保健低温火腿肠的研制  

作　　者：蔡华珍[1] 王海勇[1] 于帮才[1] 

机构地区：[1]安徽技术师范学院农产品加工系,凤阳233100

出　　处：《食品科学》2003年第6期79-82,共4页Food Science

基　　金：安徽省教委资助项目(2002kj075)

摘　　要：以芦荟、猪肉为原料研制低温芦荟保健火腿肠,旨在保持火腿肠原有风味的同时,增加其营养性和保健作用。其原料的最佳配比为:芦荟全法汁:猪肉(肥:瘦=15:85)=1:3,采用β-CD处理芦荟汁,并添加天然风味料,研制出风味优良,具有一定保健和营养功效的芦荟低温火腿肠。Pasteurized healthy aloe minced ham sausage was mainly made from the aloe and pork. The minced ham sausagemaintained not only the traditional flavor of the minced ham sausage but also the function of nutrition and healthy of aloe. Theresults showed: the best combining ratio of whole aloe juice and pork (fat: thin=15:85) was 1:3,in our study. We adopted β-cyclodextrin to cover the aloe flavor and add natural additives to the minced ham sausage. Hence a new style of pasteurized aloehealthy minced ham sausage was successfully developed with quite delicious taste and beneficial human heath ingredients.

关 键 词：芦荟 猪肉 低温火腿肠 研制 配比 营养功效 生产工艺 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]