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요약정보
黑胡椒风味烤肠的研制 / Development ofroasted sausage with black pepper flavor
Resource Type
Academic Journal
Authors
江峰
;
秦鹏飞
;
刘瑞红
;
刘路南
;
倪来学
;
JIANG Feng
;
QIN Pengfei
;
LIU Ruihong
;
LIU Lunan
;
NI Laixue
Source
肉类工业 / Meat Industry
. (10):6-9
Subject
黑胡椒风味
烤肠
配方
研制
Language
Chinese
ISSN
1008-5467
Online Access
Find it @ DONGA
초록
黑胡椒风味是近年来十分受欢迎的辛辣风味之一.研发一种黑胡椒风味烤肠,以鸡胸肉、猪肉为原料,黑胡椒为辅助原料,以产品的感官品评为评价标准,对黑胡椒香精的种类、添加量等影响因素进行分析,通过单因素实验确定烤肠的最适配方.实验结果表明,黑胡椒香精为R6205黑胡椒油树脂,黑胡椒香精添加量为0.2%,黑胡椒颗粒添加量为0.5%,黑胡椒颗粒为20目,在此条件下所得到的产品品质最佳.
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