麦麸膳食纤维火腿肠的研制与营养价值评价  

Development and nutritional evaluation of sausages enriched with wheat bran dietary fiber

作　　者：王海滨[1] 李庆龙[1] 张彦妮[1] 夏建新[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《肉类工业》2009年第8期22-27,共6页Meat Industry

摘　　要：根据食物有机搭配可改善制品的营养、感官和质构品质的基本原理,综合肉类食品及麦麸膳食纤维原料的特点,开展麦麸膳食纤维在火腿肠中的应用研究,试制出了新型麦麸膳食纤维复合火腿肠,其主配方中猪瘦肉占62.7%,麦麸粉占7.5%,淀粉占4.4%。麦麸膳食纤维的添加改善了火腿肠的功能特性,由于同时使用了低钠食盐,与普通型火腿肠相比,麦麸膳食纤维火腿肠的脂肪含量降低了50%、热量降低了20%,氯化钠含量也有所降低,符合清淡(light)食品的第一定义。试制出的复合火腿肠在外观、组织结构、色泽和风味上均可接受,具有良好的质构。为开发利用小麦加工副产品、研制健康功能型肉制品开辟了新途径。This study investigated the application of wheat bran dietary fiber in ham sausages accord- ing to the fundamental principles that the incorporation of food raw materials may improve nutritional, sen- sory and textural profile of products, as well as considering the characteristics of meat products and wheat bran dietary fiber. The ham sausages were produced formulated with 62. 7% lean pork,7.5% wheat bran dietary fiber and 4.4% starch. The addition of wheat bran dietary fiber improved the functional properties of the ham sausages. The results indicated that fat content and caloricity of the products ,compared with or- dinary ham sausages, reduced by 50% and 20%, respectively. Sodium chloride content also reduced slight- ly due to low - sodium salt in the formulations. The quality of products comply with the first definition for light food. The prepared ham sausages had high acceptability in appearance, internal organizational struc- ture, color, flavor and texture. Finally, the new approaches may be obtained for development and utilization of by - products of wheat processing, as well as production for healthy and functional meat products.

关 键 词：麦麸膳食纤维 火腿肠 感官评价 质构 热量 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]