期刊论文

中文

中国调味品

1000-9973

2024

49

9

130-137

10.3969/j.issn.1000-9973.2024.09.020

2021BED006:湖北省科技项目 whpu-2022-kj-144:产学研合作项目 whpu-2022-kj-341:产学研合作项目

本校为第一机构

以莲藕全粉和鸭肉为原料,开发营养均衡的复合乳化肠。以感官评分为主要响应指标,结合持水性、色泽和质构等品质特性,在单因素试验的基础上利用Box-Behnken响应面试验优化莲藕鸭肉复合乳化肠的配方和工艺条件。结果表明,在0...展开更多 以莲藕全粉和鸭肉为原料,开发营养均衡的复合乳化肠。以感官评分为主要响应指标,结合持水性、色泽和质构等品质特性,在单因素试验的基础上利用Box-Behnken响应面试验优化莲藕鸭肉复合乳化肠的配方和工艺条件。结果表明,在0.4%TG酶介导下,莲藕全粉添加量、食盐添加量及其交互作用对莲藕鸭肉复合乳化肠的感官评分有显著影响(P

With lotus root whole powder and duck meat as the raw materials,compound emulsified sausage with balanced nutrition is developed.With sensory score as the main response index,combined with the quality characteristics such as water holding capacity,color and texture,base...MORE With lotus root whole powder and duck meat as the raw materials,compound emulsified sausage with balanced nutrition is developed.With sensory score as the main response index,combined with the quality characteristics such as water holding capacity,color and texture,based on single factor test,Box-Behnken response surface...