咖喱南瓜灌肠的研制

摘要

The experiment is conducted with curry powder and pumpkin j uice as the main raw material to develop the processing technology of new-type enema.Through single factor and orthogonal experiments,the optimal process parameters and recipe are better developed.The results show that the best recipe is as follows:1% curry powder, 6% pumpkin juice, 7% starch, 0.25%polyphosphate.The product made according to such formula is of rich nutrition and unique flavor.%试验是在传统灌肠的基础上，添加咖喱粉及南瓜浆研究新式灌肠的加工工艺。通过单因素试验和正交试验研究其产品最佳工艺参数和配方。结果表明：咖喱粉添加量为1％，南瓜浆添加量为6％，淀粉添加量为7％，多聚磷酸盐添加量为0．25％。产品营养丰富，风味独特。