| 大豆膳食纤维蒜肠的研制 |
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| 引用本文： | 王菲菲,赵晨.大豆膳食纤维蒜肠的研制[J].保鲜与加工,2017,17(2):52-57. |
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| 作者姓名： | 王菲菲 赵晨 |
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| 作者单位： | 包头轻工职业技术学院,内蒙古包头,014045;包头轻工职业技术学院,内蒙古包头,014045 |
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| 摘 要： | 利用新鲜豆渣制成大豆膳食纤维粉添加到香肠中,并在香肠中添加大蒜粉,在单因素试验的基础上,采用响应面法对大豆膳食纤维蒜肠的配方进行优化。结果表明,大豆膳食纤维蒜肠的最佳配方为:蒜粉添加量1.3%,大豆膳食纤维添加量5.0%,马铃薯变性淀粉添加量6.0%。用该配方生产出的产品具有蒜肠特有的香味,良好的口感和弹性,且由于加入了大豆膳食纤维,增加了该产品的保健功能,是老少皆宜的香肠新产品。
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| 关 键 词： | 蒜肠 大豆膳食纤维 配方 优化 |
Development of Garlic Sausage Added with Soybean Dietary Fiber |
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| Abstract: | Soybean dietary fiber powder made from fresh bean dregs and garlic powder were added to sausage to optimize the recipe of soybean dietary fiber garlic sausage by response surface method, on the basis of single factor experiments. The results showed that, the best formulas of the soybean dietary fiber garlic sausage were: garlic powder addition 1.3%, soybean dietary fiber powder addition 5.0%, and modified potato starch addition 6.0%. The sausage product had distinctive garlic flavor, good taste and elasticity, and had improved nutrition and health function, which was a suitable sausage product for both the young and old people. |
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| Keywords: | garlic sausage soybean dietary fiber formula optimization |
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