|
|
|
| Development of Sandwich Fillings for U.S.Almond Sausage |
| YANG Yang;ZHANG Hong-wei |
| 1. Institute of Planning and Consulting, Chinese Academy of Agricultural Engineering, Beijing 100125, China；
2. College of Food Science, Northeast Agricultural University, Harbin 150030, China |
|
|
|
|
Abstract The optimized sandwich filling formula for U.S. almond sausage was studied. Different combinations of U.S. almond
and each of 5 types of flavoring materials were evaluated in terms of flavor and color, the effects of U.S. almond, peanut butter,
starch and sugar on the sensory quality of sandwich fillings were explored and the optimal formulation for them was determined
using orthogonal array experiments. Peanut butter and U.S. almond were screened out as the appropriate combination. The
optimal sandwich filling composition was U.S. almond 29 g, peanut butter 39 g, starch 22 g, and sugar 10 g. The resulting sausage
was red in color, with a brownish-yellow sandwich, and had excellent slicing ability and the aroma of U.S. almond.
|
|
|
|
|
|
|
|
|
|
|
2011, Vol. 25 
