摘要
在香肠加工过程加入茶树菇和虾仁,对茶树菇虾仁香肠配方进行优化研究。在单因素试验基础上,通过正交试验,以香肠品质的感官评分为指标,得到产品最佳配方,即茶树菇7%,虾仁10%,淀粉3%,卡拉胶0.3%,食盐2%,白糖2%。此产品香味浓郁、鲜美可口、咸淡适中,具有独特的茶树菇风味,组织紧密,呈褐色,表面光滑完好、无裂痕,各项指标均符合国家标准。
Agrocybe aegerita and shelled shrimp were added to the sausage processing process.The formula of agrocybe aegerita shrimp sausage was studied.Based on single factor experiments and orthogonal experiments,the optimal formula for the product was obtained using sensory evaluation of sausage quality as the index:agrocybe aegerita 7%,shelled shrimp 10%,starch 3%,carrageenan 0.3%,salt 2%,and sugar 2%.This product has a strong aroma,delicious taste,moderate saltiness,and an unique agrocybe aegerita flavor.It has a tight structure,brown color,smooth and intact surface,and no cracks.All indicators meet national standards.
作者
师文添
鲍会梅
吴君艳
SHI Wentian;BAO Huimei;WU Junyan(School of Food Science,Jiangsu Food&Pharmaceutical Science College,Huaian 223003;Jiangsu Engineering Technology Research&Development Center for Food Processing,Huaian 223003)
出处
《食品工业》
2025年第4期5-8,共4页
The Food Industry
基金
江苏高校“青蓝工程”食品质量与安全专业优秀教学团队项目资助。
关键词
茶树菇
虾仁
香肠
配方
Agrocybe aegerita
shelled shrimp
sausage
formula
