【作者】 李素云； 宋志强； 王爱洪；

【Author】 Li Su-yun~1 Song Zhi-qiang~2 Wang Ai-hong~1 1.School of Food and Biology engineering,Zhengzhou University of Light Industry,zhengzhou 450002; 2.University For Science & Technology Zhengzhou

【机构】 郑州轻工业学院食品与生物工程学院； 郑州科技职业学院；

【摘要】 把西红柿作为蔬菜原料,采用传统配料和现代工艺相结合制成西红柿风味灌肠,既可降低成本,又可强化营养。通过正交试验得到产品的最佳配比,并提出了其质量指标。试验表明：最佳用量分别为肥瘦比1：4、西红柿的添加量为17%、淀粉的添加量为8%。添加了西红柿的灌肠,不仅有良好的风味口感,而且改善了营养组成,为蔬菜深加工提供了另一途径。更多还原

【Abstract】 The sausage with the tomato taste was experimented based on traditional process,which was the matrial combined meat with tomato.This way not only could decline cost but also enhace nourishment.There optimum processing parameters by orthogonal test were reached.The result is as follows:best recipes the ratio of fat to muscle 4:1,the tomato quantity 20 %,the starch quantity 8%.The experiment were carried to measure the physical and chemical the product.The studies also are set the foundation to the development of vegetable.更多还原