正交试验优化新型营养快餐肠工艺配方  

Orthogonal Array Design for Formulation Optimization of a New Type of Nutritious Fastfood Sausage

作　　者：牛飞飞[1] 郑琳[1] 孙梦涵[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》2013年第4期20-23,共4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：以米为主要原料,辅以蔬菜、猪肉、鸡蛋等营养物质开发营养均衡、风味独特的营养快餐产品。通过单因素试验,探究米、香菇、胡萝卜、山药的加量,糯米粳米比及蒸煮时间对产品感官品质的影响,得出山药、香菇添加量,糯米、粳米的添加比对产品的感官品质影响较大,确定了山药添加量为50%,糯米、粳米比为1.5:1;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,得出米、胡萝卜、香菇的理想添加量分别为120%、10%、40%,蒸煮时间45min。A new type of fastfood sausage was prepared from rice and several nutritious ingredients including vegetable, pork and egg. One-factor-at-a-time experiments were designed to study the effects of rice, shiitake, carrot and Chinese yam concentration, glutinous rice/japonica rice ratio and cooking time on sensory quality of fastfood sausages. Glutinous rice/ japonica rice ratio was identified as an important factor with optimum level of 1.5：1. The optimum amount of Chinese yam was 50%. The optimum amounts of rice, carrot and shiitake and cooking time were respectively 120%, 10%, 40% and 45 min as determined using orthogonal array design combined with facor analysis and range analysis.

关 键 词：营养快餐香肠 感官特性 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]