低脂发酵香肠的工艺研究  

Study on technology of low-fat formula fermented sausage

作　　者：孙彩玉[1] 张坤生[2] 

机构地区：[1]四川大学食品工程系,四川成都610065 [2]天津商业大学食品科学系,天津300134

出　　处：《食品工业科技》2010年第10期310-312,315,共4页Science and Technology of Food Industry

摘　　要：以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%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% and 7.5%, compared to draw the two, the latters texture was poor, but still acceptable,the difference was 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 was very close to traditional sausages, especially in the content of 12.5% ,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：TS251.65[轻工技术与工程—农产品加工及贮藏工程]