食品科学 ›› 2003, Vol. 24 ›› Issue (11): 88-90.
• 工艺技术 • 上一篇 下一篇
孙晓冬, 史峰山, 杜平, 董晓波
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SUN Xiao-Dong, SHI Feng-Shan, DU Ping, DONG Xiao-Bo
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摘要: 本文研究了亚麻籽胶在肉制品中的应用,通过研究发现亚麻籽胶可以改善肉肠的加工和食用性能,增强肉肠弹性,增强复水性,消除淀粉感。
关键词: 亚麻籽胶, 肉肠
Abstract: The paper introduced the use of linseed gum for improving the sausage quality. It helped enhance emulsificationdelicacy, moisture retention, elasticity and yield improvement, as well as to improve the slicing structure and chewing quality.
Key words: linseed gum, sausage
孙晓冬, 史峰山, 杜平, 董晓波. 亚麻籽胶在斩拌型肉肠中的应用研究[J]. 食品科学, 2003, 24(11): 88-90.
SUN Xiao-Dong, SHI Feng-Shan, DU Ping, DONG Xiao-Bo. The Application of Linseed Gum in Sausage[J]. FOOD SCIENCE, 2003, 24(11): 88-90.
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