【摘要】 研究了胡萝卜黑木耳保健灌肠加工工艺,在灌肠过程中加入胡萝卜和木耳既能够改善灌肠风味,又能提高肠类的营养价值和保健功能。本研究以猪肉、胡萝卜和木耳为主要的原辅料,依据感官质量作为评价指标,通过正交试验得到胡萝卜黑木耳灌肠的最佳配方组合,猪肉瘦:肥=4:1;胡萝卜添加量为15%;黑木耳的添加量为12%;淀粉添加量为10%。更多还原

【Abstract】 The processing technique of carrot and black fungus healthy sausage was studied.Adding carrot and black fungus could improve the flavor,nutritional value and health function of sausage.Pork,carrot and black fungus were taken as the main raw materials.Sensory quality was taken as the evaluation index.The optimum formula was obtained by orthogonal experiment.The result showed that lean to fat ratio 4:1,carrot 15%,black fungus 12%,and starch 10%.更多还原