枸杞在低温香肠中的应用  

The Application of Lycium chinense Mill to the Making of Low Temperature Sausage

作　　者：郑立红[1] 李凤英[1] 肖月娟[1] 

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066600

出　　处：《河北科技师范学院学报》2012年第1期50-53,共4页Journal of Hebei Normal University of Science & Technology

摘　　要：为了增加香肠制品的营养保健功能,以瘦猪肉为主要原料,将功能性食品原料枸杞添加于肉中制成枸杞香肠。运用WSC-S测色色差仪测定枸杞香肠的亮度、红度、黄度值,用分光光度计测定枸杞香肠的亚硝酸钠残留量,并结合感官鉴评,确定枸杞的最佳添加状态和最佳添加量。结果表明:枸杞的最佳添加状态为浆状液,最佳添加量为50 g/kg(肉馅中,以下同);当亚硝酸钠添加量为0.15 g/kg时,枸杞香肠中的亚硝酸钠残留量仅为0.031 4 g/kg。枸杞的添加,既能增加香肠的感官品质,又能增加营养功能,还能在一定程度上降低亚硝酸钠的残留,增加了肉制品的安全性。In order to improve the nutritional value of low temperature sausage, the Lycium chinense Mill was added in making low temperature sausage. NO2- remnant of low temperature sausage added with different dos- age of l_/ycium chinense Mill was determined using the spectrophotometer. The best adding method and optimum adding dose of Lycium chinense Mill were confirmed by measuring red value and light value of the sausage com- bined with sense test. The results showed that the best addition form of Lycit^m chinense Mill was pasty; the optimum adding dose of Lycium chinense Mill was 50 g/kg of meat. While the adding amount of sodium nitrite was 0.150 g/kg,the residue of sodium nitrite in Lycium chinense Mill sausage was 0.031 4 g/kg. Lycium chinense Mill can not only improve the sensory quality and nutrition of low temperature sausage, but also improve the safety by reducing the NO2- remnant.

关 键 词：枸杞 低温香肠 营养保健 亚硝酸钠 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]