葡萄皮在低温香肠中的应用研究  

Study on Application of Grape Skin in Low Temperature Sausage

作　　者：郑立红[1] 肖月娟[1] 李凤英[1] 任发政[2] 

机构地区：[1]河北科技师范学院食品工程系,河北昌黎066600 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《中国食品学报》2008年第6期82-85,共4页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家“十一五”科技攻关项目(No.2006BAD05A15)

摘　　要：为了提高低温香肠的营养价值,综合利用葡萄加工副产物,研究了葡萄皮粉末及其提取液在低温香肠中的使用情况。将不同量的葡萄皮粉末添加到肉中制成低温香肠,通过测定低温香肠中亚硝酸根的含量,确定葡萄皮粉末对亚硝酸钠残留量的影响;通过测定低温香肠的红度值和亮度值,并结合感官鉴定,寻找葡萄皮粉末最佳添加比例。结果表明:葡萄皮粉末可以降低低温香肠中亚硝酸钠的残留量;对低温香肠的感官影响较大,不宜过多添加;用柠檬酸溶液浸提,所得葡萄皮提取液可以添加到低温香肠中,最适用量为300mL/kg。In order to improve nutrition of low temperature sausage and comprehensive utilization level of grape processing byproducts, the utilizations of grape skin and its extraction solution in making low temperature sausage were studied. By determining NO2^- residue of low temperature sausage added different dosage of grape skin powder, the effect to NO2- residue of low temperature sausage was confirmed. The best adding proportion of grape skin powder and grape skin extracting solution was determined by measuring red value and light value of the sausage and combining with sensory test. The results showed that grape skin powder could reduce sodium nitrite residue in low temperature sausage. Grape skin powder greatly affected the sense of low temperature sausage, the suitable adding dosage of grape skin powder in low temperature sausage was needed. The grape skin extraction solution obtained with citric acid solution could be added in low temperature sausage, and the suitable dosage was 300 mL/kg.

关 键 词：葡萄皮 低温香肠 应用 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]