食品科学 ›› 2008, Vol. 29 ›› Issue (11): 183-185.

• 工艺技术 • 上一篇    下一篇

鸭肉肠的加工工艺研究

 马汉军, 周光宏, 余小领, 郑佳佳   

  1. 河南科技学院食品学院; 南京农业大学食品科技学院;
  • 出版日期:2008-11-15 发布日期:2011-12-08

Study on Processing Technology of Duck Sausage

 MA  Han-Jun, ZHOU  Guang-Hong, YU  Xiao-Ling, ZHENG  Jia-Jia   

  1. 1.School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China ;2.School of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
  • Online:2008-11-15 Published:2011-12-08

摘要: 实验以鸭胸肉为原料,采用单因素试验和正交试验的方法对鸭肉香肠的加工配方进行了探讨。结果显示,鸭肉香肠的最佳配方为猪肥膘与鸭肉比例20:80、食盐1.8%、β-环状糊精0.2%、蔗糖6%,制品色泽鲜艳、风味独特、营养丰富,是一种新型的方便鸭肉制品。

关键词: 鸭肉, 猪肥膘, &beta, -环状糊精

Abstract: The processing technology of duck sausage made from duck breast meat was optimized by single-factor and orthogonal test method.Results showed that the optimal formula of duck sausage is ratio of fat pork and duck breast meat 20:80,salt 1.8%,and β-cyclodextrin 0.2% and sugar 6%.The product is a new type duck sausage and has bright color,unique flavor and rich nutrition.

Key words: duck breast; fat pork; &beta, -cyclodextrin;