盘菜保健香肠加工工艺的研究  

Study on the processing technology of the healthy Brassica campestris sausage

作　　者：唐华[1] 叶群[2] 杨海龙[1] 

机构地区：[1]温州大学生命与环境科学学院,浙江温州325027 [2]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《扬州大学学报（农业与生命科学版）》2012年第4期103-106,共4页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：浙江省科技计划项目(2012C22028);温州大学校级科研基金资助项目(2006L005)

摘　　要：以温州特色蔬菜盘菜、鲜猪肉、大豆蛋白为原料,利用正交试验设计结合感官评价和质构分析研究盘菜保健香肠的配方。结果表明:盘菜香肠的最佳配方为瘦肉/肥膘比92∶8、盘菜添加量12%、大豆蛋白添加量7%、卡拉胶添加量0.2%。以此配方制备的盘菜香肠弹性较好,组织致密,具有盘菜特有的香味;理化和微生物指标完全符合国家相关标准。The optimal formula of healthy Brassica campestris sausage was studied through orthogonal experiment with sensory evaluation and TPA test using turnip, fresh pork and soybean protein as materials. The results showed optimal formula were the proportion of muscle and pig fat of 92 ： 8, turnip addition of 12 %, soybean protein addition of 7 % and carrageenan addition of 0.2 %. The B. campestris sausage has the quality of good elasticity and structure with special taste of B. campestris. The physicochemical and microbiologic index in the end products are completely in conformity with the national standards.

关 键 词：盘菜 保健香肠 加工工艺 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]