【摘要】 将红枣粉和芦荟汁添加到香肠制品制成红枣芦荟营养保健香肠。利用正交试验及感观评定确定除猪肉外的主要原料的最佳配比为 :红枣 2 0 % ,芦荟 15 %、大豆蛋白 4 %、马铃薯淀粉 8% (各原料的百分比均为占原料肉的百分比 )。经产品质量检验 ,各项指标均符合肉与肉制品国家标准。更多还原

【Abstract】 Health sausage with jujube and aloe was studied. Through the orthogonal designing and organoleptic test, the optimal formula without pork was jujube(20%), aloe(15%), soya protein(4%), potato starch(8%),(the percentage was compared with the pork). After the quality-inspect, every target of the sausage accords with China national standard of meat and food.更多还原