摘要
将芡实打浆添加到肉馅中,制成芡实保健香肠制品。选取芡实添加量、猪肥肉与猪瘦肉的添加比例和淀粉添加量3个主要因素进行正交试验,根据香肠的外观、口感等感官指标的评价,得到了芡实保健香肠的最佳配方:芡实添加量4%,猪肥肉与猪瘦肉的添加比例1:9,淀粉添加量8%。按此配方生产出的芡实保健香肠的肠衣表面干爽、完整、无斑点,截面颜色鲜艳,切面光润;芡实果粒分布均匀,无气泡;肉质鲜嫩,产品兼有香肠和芡实的特殊风味,无异味;产品的理化和微生物指标符合国家标准。
The sausage was made by adding Gorgon fruit pulp, we choose these indexes as primary factors which are gorgon fruit addition,starch addition and the proportion of pig pat and muscle added. The optimum formula of gorgon fruit sausage was obtained through orthogonal experiment： gorgon fruit addition amount of 4 %, addition proportion of pig fat and muscle of 1：9 and starch addition amount of 8 %. The surface of the sausage castings was dry, tidy and free of spots. The cutting pieces were springy, smooth, dense, and free of bubbles. The gorgon fruit was well distributed. The taste was the combination of the gorgon fruit and sausage, fresh, tender, clean and free of sour taste. The physicochemical and microbiologic standards were established and all the end products lived up to the national standards.
出处
《食品研究与开发》
CAS
北大核心
2009年第1期60-62,共3页
Food Research and Development
基金
苏州市职业大学博士科研基金及校级科研课题(SZD07L33)
关键词
芡实
保健香肠
最佳配方
gorgon fruit
healthcare sausage
the optimum formula
