| 芹菜营养保健香肠的开发研究 |
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| 引用本文： | 刘战丽,王相友. 芹菜营养保健香肠的开发研究[J]. 安徽农业科学, 2008, 36(1): 312-313 |
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| 作者姓名： | 刘战丽 王相友 |
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| 作者单位： | 1. 山东理工大学轻工与农业工程学院,山东淄博,255049;中国农业大学工学院,北京,100083
2. 山东理工大学轻工与农业工程学院,山东淄博,255049 |
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| 摘 要： | 与西红柿、胡萝卜比较,确定将芹菜添加到香肠中。研究表明,芹菜的最适烫漂温度为95℃,时间为1.5 min,护色液为Zn(Ac)2400 mg/kg。通过正交试验得到芹菜香肠最佳配方:芹菜添加量5%,猪肥肉与猪瘦肉的添加比例1∶9,淀粉添加量8%。
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| 关 键 词： | 芹菜 香肠 烫漂 护色 配方 |
| 文章编号： | 0517-6611（2008）01-00312-02 |
| 收稿时间： | 2007-10-15 |
| 修稿时间： | 2007-10-15 |
Development and Research of Nutritional and Healthcare Sausage with Celery |
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| LIU Zhan-li. Development and Research of Nutritional and Healthcare Sausage with Celery[J]. Journal of Anhui Agricultural Sciences, 2008, 36(1): 312-313 |
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| Authors: | LIU Zhan-li |
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| Abstract: | The technological parameters of blanching and color-protecting for celery before it was added into sausage were confirmed.The research showed that the optimum blanching temperature for celery was 95 ℃ with blanching time being 1.5 min and color-protecting liquid being Zn(Ac)2 at 400 mg/kg.The optimum formula of celery sausage was obtained through orthogonal experiment,which was celery addition amount of 5%,addition proportion of pig fat and muscle of 1∶9 and starch addition amount of 8%. |
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| Keywords: | Celery Sausage Blanching Color-protecting Formula |
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