食品胶对西式灌肠质构特性的影响  

Effect of food hydrocolloids on texture character of western-style sausage

作　　者：张科[1] 倪学文[1] 陈洁[1] 姜发堂[1] 汪超[1] 杜金平[2] 吴艳[2] 

机构地区：[1]湖北工业大学生物工程学院,湖北武汉430068 [2]湖北省农业科学院畜牧兽医研究所,湖北武汉430064

出　　处：《食品工业科技》2011年第3期247-250,共4页Science and Technology of Food Industry

基　　金：国家水禽产业技术体系专项基金(nycytx-45)

摘　　要：以猪肉和鸭肉为原料加工西式灌肠,研究魔芋胶、卡拉胶、黄原胶的加入量对产品质构特性的影响。结果表明:综合硬度、弹性、内聚性三个指标,三种食品胶单独添加,最佳添加量分别为魔芋胶0.9%、卡拉胶0.7%、黄原胶0.5%;三种食品胶复配后添加,比例为魔芋胶∶黄原胶∶卡拉胶=3∶2∶3时(总胶浓度0.8%),西式灌肠的质构特性最好。The effects of adding three gums including konjac flour,carrageenan,and xanthan gum on the texture characteristics of western style sausage were investigated. The single factor tests showed that the optimum proportion of the hydrocolloids was konjac flour 0.9%,carrageenan 0.7%,xanthan gum 0.5% . The orthogonal experiments indicated that western-style sausage had the best texture characteristics when the compound ratio of gum was konjac gum∶carrageenan∶xanthan gum =3∶2∶3（ the concentration of total gum was 0.8%） .

关 键 词：食品胶 西式灌肠 质构特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]