【摘要】 在灌肠过程中加入香菇能够改善灌肠风味,提高肠类的营养价值和保健功能。主要研究了香菇灌肠工艺的最佳工艺配方,采用正交试验设计,对影响香菇灌肠品质的3个主要因素—猪肉和鸡肉比例、香菇添加量、淀粉用量进行探讨,以确定香菇灌肠生产的最佳工艺配方。通过正交试验得出:猪肉:鸡肉=5:5,香菇10%,淀粉10%。更多还原

【Abstract】 The flavor and looks and nutrition and health functions of sausage could be improved and after its adding Lentinulaedodes.The paper study on technology and formula of mushroom sausage.We study three factors which is the proportion of pork and chicken,the content of Lentinulaedodes and starch on the basis of orthogonal design.The optimum combination of process as follows:chicken:pork= 5:5,Lentinulaedodes 10%,10% starch.更多还原