肉类研究Issue(2)：27-30,4.
胡萝卜芹菜汁复合营养灌肠的研制
Development of Nutritional Sausage with Carrot and Celery Juices
摘要
Abstract
A novel nutritional sausage was made based on traditional ingredients with the addition of carrot and celery juices. One-factor-at-a-time experiments were conducted to investigate the effects of different levels of the mixed vegetable juice obtained from carrot and celery at a weight ratio of 1：1, corn starch and textured soybean protein on sensory and texture characteristics of sausage. The ingredients were optimized using an orthogonal array design for maximizing sensory evaluation score. The results showed that the mixed vegetable juice had the greatest effect on the sensory quality and flavor formation of sausage. TexUa＇ed soybean protein was the key to the texture of sausage. The optimal levels of the mixed vegetable juice, textured soybean protein and corn starch were 18%, 6% and 10%, respectively.关键词
胡萝卜/芹菜/复合灌肠/感官评定/质构分析Key words
carrot/celery/sausage/sensory evaluation/texture profile analysis分类
轻工纺织引用本文复制引用
高晓平,黄现青,赵改名,柳艳霞,孙灵霞,李苗云,王淑晓..胡萝卜芹菜汁复合营养灌肠的研制[J].肉类研究,2012,(2):27-30,4.基金项目
河南省教育厅自然科学研究计划项目 （）
