糯米香菇营养快餐香肠的工艺配方优化与特性  

Optimization of Formulation and Texture Properties of Nutritional Fast Food Sausages Supplemented with Sticky Rice

作　　者：牛飞飞[1] 孙梦涵[1] 郑琳[1] 李中原[1] 赵丹旸[1] 周亚军[1] 

机构地区：[1]吉林大学生物与农业工程学院,吉林长春130022

出　　处：《肉类研究》2012年第8期12-16,共5页Meat Research

基　　金：国家级大学生创新实验计划项目(2011A45090);长春市科技计划国际合作项目(08GH11);吉林省科技发展计划重点项目(20090227);吉林省科技发展计划重点项目(20110248);长春市科技发展计划科技特派员项目(09KT10)

摘　　要：以糯米和猪肉为主要原料,辅以牛奶、鸡蛋、香菇、莲子和低聚异麦芽糖等营养物质开发营养均衡、风味独特的糯米香菇营养快餐香肠。通过单因素试验,探究糯米、香菇、牛奶、鸡蛋、大豆蛋白、谷氨酰胺转胺酶(TG)的加量及蒸煮时间对产品感官品质和质构特性的影响,得出牛奶、香菇、鸡蛋、大豆蛋白、谷氨酰胺转氨酶质量分数对产品品质影响较大,糯米及蒸煮时间对产品品质影响较小。通过正交试验,借助因子分析和极差分析对影响产品品质的主要因素进行优选,得到牛奶、香菇、大豆蛋白、鸡蛋、谷氨酰胺转氨酶理想添加量(占肉质量百分比)分别为15%、20%、3%、10%、1.5%。Sausages with balanced nutrition and unique flavor were developed mainly from sticky rice and pork with the addition of milk, egg, shiitake, lotus seed and isomaltooligosaccharide as supplementary materials. The effects of sticky rice, shiitake, milk, egg, soybean protein and glutaminetransaminage as well as cooking time on sensory quality and texture properties of sausages were investigated by one-factor-at-a-time design. The results showed that the sensory quality of sausages were affected greatly byshiitake, milk, egg, soybean protein and glutaminetransaminage but slightly affected by sticky rice and cooking time. The optimal amounts （calculated on the basis of meat weight） of milk, shiitake, soybean protein, egg and glutaminetransaminage added in sausages were respectively 15%, 20%, 3%, 10% and 1.5% as determined by orthogonal array design, factor analysis and range analysis.

关 键 词：糯米 香菇 营养快餐香肠 质构特性 工艺配方优化 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]