甘薯叶——羊肉香肠的开发与研制

甘薯叶含有丰富的营养成分,是一种极具开发潜力的叶资源。通过对冷冻干燥和烘干两种不同干燥方式所得的甘薯叶粉进行了粒度测定;以新鲜羊肉和甘薯叶干粉为主要研究材料,研制出一种比较适合大众口味的甘薯叶——羊肉香肠。结果表明冷冻甘薯叶粉的粒度性能优于烘干粉,甘薯叶应选择冷冻干燥;把可食用的"栅3"冷冻甘薯叶干粉加入到羊肉香肠中可以改善其膻味,增强可接受性,其添加量以0.2%为宜。

Exploitation and Research of a Mutton Sausage Incorporated with Sweet Potato Leaves

Sweet potato leaf is highly nutritious,making it as a potential resource of leaf.The granularization of freeze-dried sweet potato leaves powder and the oven-dried one were studied and a mutton sausage incorporated with sweet potato leaves was developed in this paper.The results showed that the granularization ability of freeze-dried sweet potato leaves powder was more superior than that of the oven-dried one,that addition of 0.2% of freeze-dried powder of "Shan 3" Sweet potato leaf improved the unpleasant mutton-odour of mutton sausage.