黎巴嫩香腸加工工藝評價和優(yōu)化技術(shù)研究.pdf

1、內(nèi)蒙古農(nóng)業(yè)大學(xué)碩士學(xué)位論文黎巴嫩香腸加工工藝評價和優(yōu)化技術(shù)研究姓名：張紅梅申請學(xué)位級別：碩士專業(yè)：食品科學(xué)指導(dǎo)教師：范貴生孫寶忠20070501ResearchontheEvaluationofTechnologyandTechnologyOptimizationofLebanonBolognaAbstractn增roamrawmaterialofLebanonBolognaisfemalebeefwhichhasimportantec

2、onomicmeaningtoconsBnlegreatdisusemilkcowsinourcountryButtheprocesseofLebanonBolognaintraditionalcraftislongitgoagainstwiththeindustrializationSo，improvementofformulationandcraftneedtobecarriedonContractionresearchesonth

3、epreduetsofcuredandnoncuredcrafthavebeendoneItresultedthatcuredcrafthasobviousinfluenceonacidity、aminoacidsnitrogen、pHvalue、watercontent、wateractivityandsoonCuringisanecessarycraftAddingcaleiurnchlorideandphosphatecompos

4、iteincuredperiodcanacceleratectlredprocess。wholecraftprocesscanbeshortenedtoo03％ealeiumchlorideand03％phosphatecompositeisthebestquantitywhichhasbeenmadesRreby鋤orthogonMexperimemInthiswaycuredtimec孤beshortenedto6dfromlOdF

5、ermentedtimeCallbeshortenedto3dfrom4dbyaddingleaven(xglosecoe：cilSandplantlactobacillus)incIIredpenedandfermentedperiodrespectivelyConsideringmaturedegreeandqualityrequestofLebanonBologna4dfermentedtimeissuggested111isre

6、searchsuggeststheformulationofLebanonBolognafor：Cowmeatsalt3O％、sugar25％、mustard14％、whitepepper010％、nutmegpowderO063％、gingerO063％、nitricacid0016％、sodiunlnitrateis0172％Craft：adding03％calciumchloridesand03％phosphatecomposit

7、eincuredperiodcure6dandfermem4dKeywords：LebanonBologna；Formulation；Craft；FermentDirectorby：ProFANGuishengArfSUNBaozhong^ppIicantformasterdegree：ZHANGHongmei(FoodSci∞cc)(FoodSc湎∞mdEI蛐∞dngC011ege?；锥mgoliaAgriculturalUnive