一种新型低温猪皮香肠的研制  

Study on New Type of Low-temperature Sausage

作　　者：隋明[1] 

机构地区：[1]四川工商职业技术学院,都江堰611800

出　　处：《食品工业》2014年第4期5-7,共3页The Food Industry

基　　金：黑龙江省农垦总局科技局"十一五"重点攻关项目(HNKXIV-08-11)

摘　　要：以糯米及魔芋粉作为特殊添加剂,将猪皮搅碎后添加于低温香肠中作为可见脂肪替代物制作出成品香肠。使用质构仪对产品的的硬度、黏聚性、弹性进行测定,通过单因素试验得出最佳配比。猪皮香肠的最佳配方为:猪皮30%,魔芋粉5%,糯米6%。The sticky rice and konjakuflour as special additives was added to low-temperature sausage, either the grinded pork was added into sausage as the visible fat substitute. Use texture analyzer to survey and evaluate hardness, cohesion, springiness. Through single factor experiment it could get optimun technology parameter. The sausage optimum formula sausage was： pinskin 30%, konjaku flour 5%, sticky rice 6%.

关 键 词：猪皮 魔芋粉 低温香肠 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]