菊粉作为脂肪替代品的工艺研究  

Process Research on Inulin as the Fat Substitute

作　　者：孙彩玉[1] 王娟[1] 张坤生[1] 

机构地区：[1]四川大学食品工程系,四川成都610065

出　　处：《食品与发酵科技》2010年第2期56-60,共5页Food and Fermentation Science & Technology

摘　　要：菊粉作为脂肪替代物,加入到低脂发酵香肠中进行研究,研究的内容包括质构(硬度、弹性、内聚性、黏附性、咀嚼性)的变化以及感官性能的变化。制备的低脂发酵香肠中含有的脂肪为15%和7.5%,二者相比较得出,后者质构较差,但仍然能被接受,差异不太明显,因此选择在含7.5%的脂肪的基础上加入菊粉。菊粉的加入为低脂发酵香肠提供了比较软的质地,并且咀嚼性、弹性、内聚性和黏附性与传统香肠非常接近,尤其是在含量为12.5%时,可作为良好的脂肪替代物。Inulin as oat and the fat substitute were added to low-fat fermented sausage in a study on the texture （Hardness, Springiness, Cohesiveness, Adhesiveness, Chewiness） and the changes in the sensory properties of change. Preparation of the low-fat fermented sausage containing the fat to 15 percent and 7.5 percent, compared to draw the two, the latter＇s texture is poor, but still acceptable, the difference is not significant, so choose the fat content of 7.5% respectively on the basis of inulin. Inulin joined in the low-fat fermented sausage provide a relatively soft texture and chewiness, springiness, cohesiveness and adhesiveness is very close to traditional sausages, especially in the content of 12.5 percent, the fat can be used as good substitutes.

关 键 词：低脂发酵香肠 菊粉 质构 感官 

分 类 号：TS201.1[轻工技术与工程—食品科学]