羊肉香肠的研发
Development of mutton sausage
刘梦 1张赫宇 1罗瑞明1
作者信息
- 1. 宁夏大学农学院 宁夏银川 750021
- 折叠
摘要
以感官评分为指标，对羊肉香肠配方进行优化。结果表明：羊肉香肠最优配方为80％羊肉、20％鸡皮、3％食盐、3％大豆分离蛋白、8％淀粉、0．01％亚硝酸钠、0．4％三聚磷酸钠、2％香辛料、45％冰水。以最优配方制作的羊肉香肠感官评分高，亚硝酸盐残留量和苯并（a）芘残留量均符合国家标准。
Abstract
the sensory score was taken as index to optimize the mutton sausage formula. The results showed that the optimal formula of mutton sausage was mutton 80% , chicken fat 20% , salt 3% , soya protein 3% , starch 8% , sodium nitrite 0. 01% , sodium tripolyphosphate 0. 4% , spices 2% and ice wa?ter 45% . The mutton sausage produced by the optimal formula had the highest sensory. Nitrite and Benzo(a)pyrene residues were in line with national standards.
关键词
羊肉香肠/配方/感官评分/亚硝酸盐/苯并(a)芘Key words
mutton sausage/formula/sensory scores/nitrite/Benzo(a)pyrene引用本文复制引用
基金项目
宁夏回族自治区科技支撑(攻关)计划项目()
出版年
2015
NETL
NSTL
维普
万方数据