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| Optimizing Proportions of Auxiliary Materials in Quick-frozen Pickled Pepper Sausage |
| LI Da-long，LIU Chang-rong，BAI Tao，REN Fa-zheng |
| 1. Pengcheng Food Subsidiary, Beijing Shunxin Agriculture Co. Ltd., Beijing 101300, China；
2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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Abstract Potato starch, compound phosphate and carrageenan were used as the major auxiliary materials to develop quickfrozen pickled pepper sausage, and their proportions were optimized by one-factor-at-a-time and orthogonal array design methods to maximize the comprehensive sensory score of quick-frozen pickled pepper sausage. The optimal proportions of potato starch, compound phosphate and carrageenan were determined to be 5%, 0.35% and 0.57%, respectively.
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2011, Vol. 25 
