花生渣在火腿肠中的应用  

Application of peanut residue to the processing of sausage

作　　者：项惠丹[1] 许时婴[1] 王璋[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2008年第5期64-66,69,共4页Science and Technology of Food Industry

基　　金：江苏省科技攻关计划项目(BE2005337)

摘　　要：以水酶法提油后分离得到的花生渣为原料,添加到肉糜制品中,研究添加不同比例的花生渣粉来替代火腿肠中部分动植物蛋白,通过正交实验,综合考察火腿肠的持水率、硬度和感官评分,确定最佳配方为:花生渣粉8%(w/w)、肥膘9%(w/w)、冰水36%(w/w),制备得到的低脂火腿肠品质最好。扩大实验结果进一步证明,添加花生渣粉的低脂火腿肠具有高纤维含量的特色,工艺简单,产品性能好,成本低廉,是一种对人体有利的健康食品。The application of peanut residue to low fat meat products was investigated. Raw material was obtained directly from byproduct generated by aqueous enzymatic extraction oil from peanut. Thus after disposal, applying the peanut residue to the production of meat emulsion products to substitute the usual protein partly. The formulation of the low fat sausage products with peanut residue was optimized by orthogonal experiment. Results indicated that the appropriate amounts of ingredients were as follows： peanut residue 8% （w/w）, fat 9% （w/w）, ice-water 36% （w/w）. The pilot-scale trial was also very successful. The sausage products with the addition of peanut residue were low in fat and rich in multifunctional dietary fiber, which were easy to prepare and the cost was cheap. This kind of products was very helpful for human being.

关 键 词：花生渣 高纤维 低脂火腿肠 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]