摘要
系统介绍了海带对人体的保健功能及灌肠本身的一些营养价值 ,结合灌肠制品的加工工艺 ,探讨了一种新灌肠———海带营养灌肠 ,并得出了该产品的最佳配比。海带营养灌肠的最佳配比为 ,淀粉 17g ,海带 17g ,肉 10 0g(瘦肥肉质量比为 4 :1)。
This paper introduced the nutritional function of the kelp and the nutrition of the sausage made from kelp. A new procession technology of the sausage was studied and the main factor affecting process was also analyzed to get the extracting process and conditions .The result showed the best formula are 17 g starch, 17g kelp and 4∶1 M/F.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2005年第2期139-141,共3页
Food and Fermentation Industries
