全麦胚粉对复合火腿肠品质特性的影响  

Effect of the powder of whole wheat germ on the quality characteristic of mixed ham sausage

作　　者：张彦妮[1] 王海滨[1] 黄丽[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,武汉430023

出　　处：《食品科技》2007年第8期162-165,共4页Food Science and Technology

摘　　要：研究探讨了全麦胚粉在猪肉火腿肠中的应用特性及对产品品质的影响,通过正交试验进行了配方优化,对优选配方产品的部分特性——感官、质构和水分指标进行了分析。试验优选出的复合麦胚火腿肠主配方为瘦肉/肥膘比92∶8、麦胚12.5%、淀粉18%、水20%。全麦胚粉的添加能明显增加火腿肠的硬度、胶着性和咀嚼度,复合产品的风味独特、组织结构和质地良好。This paper explored the application of the powder of whole wheat germ in pork ham sausage and its effect on the quality characteristic of mixed sausage. The optimum formula was obtained by orthogonal experiment, and the analyses on the sensory evaluation, texture and the humidity of the optimum mixed ham sausage were conducted. The formula of the optimum mixed wheat germ ham sausage is as follow： lean meat：fat=92：8, the powder of whole wheat germ 12.5%, starch 18% and water 20%. Adding the powder of whole wheat germ could obviously increase the hardness, gumminess and chewiness of the pork ham sausage, the mixed wheat germ ham sausage have a special flavour and good texture.

关 键 词：小麦胚芽 火腿肠 品质特性 质构分析 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]