| 鹅骨泥在红肠中的应用研究 |
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| 引用本文： | 于长青,孙星星,薄俊稳.鹅骨泥在红肠中的应用研究[J].黑龙江八一农垦大学学报,2006,18(2):76-79. |
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| 作者姓名： | 于长青 孙星星 薄俊稳 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,大庆,163319;黑龙江八一农垦大学食品学院,大庆,163319;黑龙江八一农垦大学食品学院,大庆,163319 |
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| 摘 要： | 试验研究了鹅骨泥的制作过程,并将其在红肠中添加后对品质的影响。通过单因素试验确定淀粉、鹅骨泥、大豆蛋白等添加量对红肠品质的影响并确定最佳添加范围。并以感官评定为指标,通过正交试验确定诸因素影响红肠品质的最佳添加量为:大豆蛋白1.2%、鹅骨泥15%、淀粉5%。
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| 关 键 词： | 鹅骨泥 红肠 添加量 |
| 文章编号： | 1002-2090（2006）02-0076-04 |
| 收稿时间： | 2006-03-30 |
| 修稿时间： | 2006-03-30 |
Study on Application of Goose Bone Mire in Sausage |
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| YU Chang-qing,SUN Xing-xing,BUO Jun-wen.Study on Application of Goose Bone Mire in Sausage[J].Journal of Heilongjiang August First Land Reclamation University,2006,18(2):76-79. |
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| Authors: | YU Chang-qing SUN Xing-xing BUO Jun-wen |
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| Abstract: | The process of making bone mire was studied in this article and the influence of quality on sausage was discussed. Determining the quantity of starch, bone mire of chicken and soybean protein which had affection on the quality of sausage by single factor experiment, we could acquire the optimum additive scope. Making sure of the proper number which affects the quality of sausage by crossing experiment:10% starch, 12% bone mire of chicken and 8% soybean protein. |
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| Keywords: | bone mire of goose sausage dosage |
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