麻辣蒸煮香肠品质和感官特性研究  

Effect of Spicy Powder on Quality Characteristics of Cooked Sausage

作　　者：宋大巍[1] 刘翯雯 张丽萍[1] SONG Da-wei LIU He-wen ZHANG Li-ping(College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《中国调味品》2017年第2期28-32,共5页China Condiment

基　　金：国家科技计划项目--国家杂粮工程技术研究中心组建项目(2011FU125X07)

摘　　要：将麻辣粉(粉碎粒度200目,辣椒粉∶麻椒粉为2∶1)添加到蒸煮香肠中,考察其对香肠品质和质构特性的影响。以精肉、肥膘、麻辣粉和淀粉添加量为实验因素,以香肠的蒸煮损失、颜色和感官特性等指标为目标值,确定麻辣香肠的最佳配方为麻辣粉1.5%,精肉80%,肥膘15%,淀粉5%。研究结果表明:在优化的配方条件下,麻辣香肠的乳化稳定性和出品率均显著提高(p<0.05)。随着麻辣粉添加比例的增加,香肠的pH、弹性和色差L值显著下降,色差a*值、b*值显著上升(p<0.05),硬度、咀嚼性和凝胶性显著上升。研究可以为高膳食纤维、低脂麻辣香肠的生产提供理论依据。The study is conducted to determine the effect of the addition of spicy powder on the quality characteristics of cooked sausage. Cooked sausage is supplemented with ultrafine grinded dry spicy powder （200 mesh particle size,ratio of paprika to pepper is 2 ： 1）. With lean meat, fat meat, spicy powder and starch addition amount as the experimental factors, sausage cooking loss, color and sensory characteristics as the target indexes, the optimal recipe of spicy cooked sausage is- spicy powder of 1.5%, lean meat of 800,4, fat meat of 15%, starch of 5%. The results indicate that the emulsion stability and cooking yield increase significantly （p〈0.05）. With the increase of paprika and pepper powder addition levels, the pH, springiness and L value of cooked sausage significantly decrease,while the a＊ value, b＂ value, hardness, chewiness and gumminess increase significantly （p〈0.05）. This study will provide a scientific basis for the development of high dietary fiber and low fat spicy cooked sausage production.

关 键 词：麻辣粉 蒸煮香肠 品质 质构 感官特性 

分 类 号：TS251.26[轻工技术与工程—农产品加工及贮藏工程]