草业科学2009，Vol.26Issue(11)：125-129,5.
苜蓿粒复合灌肠的研制
Study on compound sausages with alfalfa
摘要
Abstract
Effects of soy protein, alfalfa and modified starch on yield and texture characteristics of compound alfalfa sausage were studied, and the content of the three materials were optimized using RSM (Response Surface Methodology). Percentage of sausage yield were 97%-121%. Sausage adhesiveness was affected by alfalfa (P<0.05), soy protein and modified starch (P<0.01), in which there were interaction between alfalfa and soy protein (P<0.01), or between modified starch and soy protein (P<0.05). Therefore, the optimal content of sausage was composed of 8% alfalfa, 3% soy protein and 2% modified starch.关键词
灌肠/苜蓿/质构/响应曲面法Key words
sausage/alfalfa/texture/response surface methodology分类
轻工纺织引用本文复制引用
柳艳霞,田玮,赵改名,李苗云,王成章,项松山..苜蓿粒复合灌肠的研制[J].草业科学,2009,26(11):125-129,5.基金项目
国家"十一五"科技支撑计划项目(2007BAD70B02) （2007BAD70B02）
