香菇胡萝卜汁牛肉丸的研制
Food Science and Technology（2013）
Abstract
在传统肉丸生产工艺的基础上,添加了香菇和胡萝卜汁,采用正交试验和感官评价方法,对香菇胡萝卜汁牛肉丸的品质进行研究。结果表明,最佳的配方为每100g牛肉添加香菇20g、胡萝卜汁50mL、淀粉20g、大豆分离蛋白6g。
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Key words
sensory evaluation,carrot juice,Lentinus edodes,beef meatballs
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