麦麸膳食纤维对乳化型香肠品质的影响研究  

Effect of wheat bran dietary fiber on the quality of emulsion type sausage

作　　者：高晓光[1] 冯随 杨涛[1] 刘爽[1] 张星[1] 何菲[1] 郭旭茜 

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]石家庄双鸽食品有限责任公司,河北石家庄050021

出　　处：《食品工业科技》2016年第6期151-154,159,共5页Science and Technology of Food Industry

基　　金：河北省自然科学基金(C2015208052);河北省高等学校科学技术研究项目(QN2015120)

摘　　要：本文研究了麦麸在乳化型香肠中的应用特性及不同添加比例对香肠品质的影响。经正交实验得出麦麸膳食纤维在乳化型香肠中最佳应用条件:麦麸添加量为6%,斩拌速度为高速斩拌(1000、3000、3000 r/min三阶段斩拌),肥瘦肉比为10∶90。以此条件制成的香肠口感良好,且色泽等参数优异,在感官特性和营养特性方面均有加强。The application characteristics in emulsion type sausage of wheat bran and effect of different adding proportion on quality were studied. After the orthogonal test,the best application conditions for wheat bran dietary fiber in emulsion type sausage were 6 % wheat bran, 10 ∶ 90 ratio of fat and lean and high speed chopping（1000,3000,3000 r/min）. The sausage which made under these conditions had good taste,instrumental colour and texture parameters. Sensory characteristics and nutritive peculiarity had been enhanced.

关 键 词：麦麸 膳食纤维 乳化型香肠 质构 正交实验 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]