摘要
以温州特色蔬菜盘菜、鲜猪肉、大豆蛋白为原料,利用正交试验设计结合感官评价和质构分析研究盘菜保健香肠的配方。结果表明:盘菜香肠的最佳配方为瘦肉/肥膘比92∶8、盘菜添加量12%、大豆蛋白添加量7%、卡拉胶添加量0.2%。以此配方制备的盘菜香肠弹性较好,组织致密,具有盘菜特有的香味;理化和微生物指标完全符合国家相关标准。
The optimal formula of healthy Brassica campestris sausage was studied through orthogonal experiment with sensory evaluation and TPA test using turnip, fresh pork and soybean protein as materials. The results showed optimal formula were the proportion of muscle and pig fat of 92 ： 8, turnip addition of 12 %, soybean protein addition of 7 % and carrageenan addition of 0.2 %. The B. campestris sausage has the quality of good elasticity and structure with special taste of B. campestris. The physicochemical and microbiologic index in the end products are completely in conformity with the national standards.
出处
《扬州大学学报（农业与生命科学版）》
CAS
CSCD
北大核心
2012年第4期103-106,共4页
Journal of Yangzhou University：Agricultural and Life Science Edition
基金
浙江省科技计划项目(2012C22028)
温州大学校级科研基金资助项目(2006L005)
关键词
盘菜
保健香肠
加工工艺
Brassica campestris L
healthy sausage
processing technology
作者简介
唐华（1981-），男，湖南衡阳人，温州大学讲师、硕士，主要从事功能性食品开发研究。E-mail：tanghua@WZH．edu．cn
