| 酸菜香肠配方研究 |
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| 引用本文： | 董静,孙小换,沙秋文. 酸菜香肠配方研究[J]. 农业机械化与电气化, 2013, 0(12): 51-53 |
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| 作者姓名： | 董静 孙小换 沙秋文 |
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| 作者单位： | 江苏财经职业技术学院,江苏 淮安,223003 |
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| 基金项目： | 淮安市科技计划项目（农业）SN12080;江苏省大学生实践创新训练计划项目201 |
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| 摘 要： | 以酸菜、猪肉为原料，开发一种蔬菜香肠新产品。采用单因素试验和正交试验，研究酸菜香肠的最佳配方。结果表明：当酸菜添加量为12％、肥瘦肉质量比为3∶7、淀粉添加量为8％时，香肠产品弹性较好，组织致密，口感酸爽，具有酸菜特有的香味。
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| 关 键 词： | 香肠 酸菜 配方 感官评分 正交试验 单因素试验 |
Preparation of Sauerkraut Sausage |
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| DONG Jing,SUN Xiaohuan,SHA Qiuwen. Preparation of Sauerkraut Sausage[J]. , 2013, 0(12): 51-53 |
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| Authors: | DONG Jing SUN Xiaohuan SHA Qiuwen |
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| Affiliation: | DONG Jing, SUN Xiaohuan, SHA Qiuwen |
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| Abstract: | With sauerkraut, pork as raw materials, a new kind of vegetable sausage product was developed. The optimum formula of the sauerkraut sausage was investigated through the single factor and the orthogonal experiments. The results showed that the sausage prod-uct was the best when the vegetables adding amount was 12%, the ratio of fat meat and lean meat was 3∶7,the starch adding amount was 8%. The sauerkraut sausage that was prepared with this formula has the quality of sour and rich flavor, good elasticity, compact structure, sour taste with special flavor of sauerkraut. |
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| Keywords: | sausage sauerkraut formula sensory evaluation orthogonal test single factor test |
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