火腿肠主要配料配方的优化研究  

Optimization of Main Ingredients in Sausages

作　　者：李新华[1] 曹雪妍 

机构地区：[1]沈阳农业大学食品学院,沈阳110161

出　　处：《沈阳农业大学学报》2015年第2期173-180,共8页Journal of Shenyang Agricultural University

基　　金：沈阳市科技创新专项基金项目(F13136300)

摘　　要：为探究复配淀粉(玉米淀粉、磷酸酯淀粉、羟丙基淀粉、交联淀粉)、复配蛋白(大豆分离蛋白、谷氨酰胺酶改性蛋白、大豆水解蛋白)和复配胶(卡拉胶、海藻酸钠)对火腿肠品质特性的影响,对火腿肠的产率、质构品质和感官品质进行测定,通过单因素与正交试验,确定复合配料的最佳配比为复配淀粉6.0%,复配蛋白3.0%,复配胶0.6%。结果表明:淀粉及大豆蛋白经过适当的改性处理能改善其应用性质,通过试验组配研制出的复合配料可以起到增强凝胶、粘结肌肉纤维和提高保水性等作用,合理使用复合配料可以改善火腿肠的品质。The effect of mixed starch(corn starch, phosphate starch, hydroxypropyl starches, crosslinked starches), mixed protein(soybean protein isolate, microbial transglutaminase modified proteins, soybean hydrolytic proteins) and mixed gum(carrageenan,sodium alginate) on the quality characteristics of pork sausages were investigated. The cooking yield, textural characteristics and sensory charavteristics were measured. Single factor experiment and orthogonal experiment were employed for investigating the optimal formulation of pork sausages. The result showed the optimal formula was consisted of mixed starch 6.0%,mixed protein3.0% and mixed gum 0.6%. The results showed that application properties of starch and protein could be improved by proper modification. The mixed imgredients developed by the experiment could enhance gel strength, bond muscle fibers and improve water retention. The fair use of mixed ingredients can improve the quality of sausages.

关 键 词：火腿肠 变性淀粉 改性蛋白 品质特性 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]