杏鲍菇风味香肠加工工艺研究  

Study on processing technology of pleurotus eryngii flavor sausage

作　　者：徐银[1] 曹正[1] 韩艳丽[1] 刘登勇[2] 

机构地区：[1]江苏农林职业技术学院生物工程系,江苏句容212400 [2]渤海大学食品科学研究院,辽宁锦州121013

出　　处：《肉类工业》2015年第5期4-7,共4页Meat Industry

基　　金：国家重大科学仪器设备开发专项(2013YQ17046308)

摘　　要：以猪肉为原料,添加适量杏鲍菇菇液制作香肠。通过单因素实验与感官评价确定杏鲍菇香肠中杏鲍菇菇液的添加量范围（10%~15%）。随后采用L9（34）正交试验设计,进行了猪肉肥瘦比、淀粉添加量、杏鲍菇菇液添加量和食盐添加量的最佳配方实验。结果表明：以猪肉的肥瘦比为3∶7,淀粉添加量为9%,杏鲍菇菇液添加量为8%,并添加食盐含量5%为最佳工艺配方,获得的香肠品质较佳,肉馅呈暗红色,质地均匀,风味独特。Pork was taken as raw material, adding with appropriate amount of pleurotus eryngii liq？uid to produce sausage. Through the single factor experiment and sensory evaluation, the addition range of pleurotus eryngii liquid （10% ~15%） was determined. By L9 （34 ） orthogonal experiment design, the fat to lean ratio, the addition of pleurotus eryngii liquid, starch and salt were studied and the optimum formula was defined. The results showed that the optimum formula was fat to lean ratio 3∶7 and the addi？tion of starch, pleurotus eryngii liquid and salt were 9%, 8%, 5%, respectively. The sausage with good quality, dark red meat color, uniform texture and unique flavor was obtained.

关 键 词：杏鲍菇 风味 猪肉 香肠 正交试验 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]