文章摘要
张根生,刘俊杞,王铁钧,岳晓霞,黄铭.常用辅料提高肠类制品品质研究进展[J].包装工程,2020,41(19):38-44.
ZHANG Gen-sheng,LIU Jun-qi,WANG Tie-jun,YUE Xiao-xia,HUANG Ming.Research Progress of Commonly Used Excipients to Improve the Quality of Sausage Products[J].Packaging Engineering,2020,41(19):38-44.
常用辅料提高肠类制品品质研究进展
Research Progress of Commonly Used Excipients to Improve the Quality of Sausage Products
投稿时间:2020-07-10  修订日期:2020-10-10
DOI:10.19554/j.cnki.1001-3563.2020.19.006
中文关键词: 肠类制品  品质  辅料  研究进展
英文关键词: sausage products  quality  excipients  research progress
基金项目:黑龙江省“百千万”工程科技重大专项(2019ZX07B03)
作者单位
张根生 哈尔滨商业大学 食品工程学院哈尔滨 150076 
刘俊杞 哈尔滨商业大学 食品工程学院哈尔滨 150076 
王铁钧 哈尔滨商业大学 食品工程学院哈尔滨 150076 
岳晓霞 哈尔滨商业大学 食品工程学院哈尔滨 150076 
黄铭 哈尔滨商业大学 食品工程学院哈尔滨 150076 
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中文摘要:
      目的 综述肠类制品中一些常用辅料的添加对产品品质的改善作用。方法 阐述影响肠类制品品质的4个主要评价指标(感官指标、理化指标、营养指标和安全指标),并从4个指标出发,分别叙述各类辅料对肠类制品品质的影响及效果差异,概括该方面的研究成果及发展前景。结果 目前研究发现多种辅料可显著提高肠类制品品质,但肠类制品中常使用的辅料种类仍然不多,且对辅料间协同搭配应用不够重视,因此在通过添加辅料对提高肠类制品品质方面还需进一步研究,研究重点应为通过研究多种辅料间的协同搭配作用,较好地发挥辅料对改善肠类制品品质的作用。结论 常用辅料可显著提高肠类制品的品质,研究肠类制品中常用辅料的协同搭配是今后一个重要方向。
英文摘要:
      The work aims to review the effects of the addition of some commonly used excipients in sausages on product quality. The article described four main evaluation indicators that affected the quality of sausages, sensory evaluation, physical and chemical indicators, nutritional indicators, and food safety. Based on the four indicators, the effects of various excipients on the quality of sausage products and their differences were described respectively, and the research results and development prospects in this area were summarized. Various studies found that a variety of excipients can significantly improve the quality of sausage products. However, there were few types of excipients commonly used in sausage products, and there was not enough attention paid to the synergistic application of excipients. Therefore, the addition of excipients needed to be further studied to improve the quality of sausage products. The study should focus on the synergistic effect of various excipients, so that the performance of excipients in improving the quality of sausage products can be better played. In conclusion, commonly used excipients can significantly improve the quality of sausage products. Collaboration of excipients commonly used on sausage products is am important study direction in the future.
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