猪肉副产物发酵香肠的研制  

Development of the Pork Byproducts Fermented Sausages

作　　者：杨艳[1] 杨霞[1] 张岚[1] 尹雄[1] 范江平[1] 徐志强[1] 

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《食品与发酵科技》2017年第1期123-126,共4页Food and Fermentation Science & Technology

基　　金：昆明市畜产品加工与质量控制重点实验室(2015-1-A-00563)

摘　　要：以猪瘦肉、肥膘和内脏(心、肝、肺)为主要原料,采用正交实验法研究添加香辛料、天然红曲红色素、淀粉对猪肉副产物发酵香肠的影响,以确定猪肉副产物发酵香肠的最佳制作工艺。结果表明:在自然干燥的条件下,添加香辛料1.95%,红曲红色素0.003%,面粉5%时,获得的猪肉副产物发酵香肠品质最佳。在此条件下,该产品的组织状态呈红白相间,肠体坚实而富有弹性,肉质嫩,具有肥肉脂味浓厚,香味浓郁的腌腊风味。In this study, the pork lean meat, fat and internal organs （heart, liver, and lung） were selected as the main raw material to develop the pork byproducts fermented sausages. The amount of spices, natural red yeast rice and starch were determined by orthogonal experiment .The optimum conditions were as follows： the amount of spices was 1.95%, red yeast rice 0.003%, flour 3%, the best quality of fermented sausages could be obtained under natu- ral drying condition. Under these conditions, the texture of product was tenderness with red and white, casing body was firm with elastic, in addition, the flavor of product was cured flavor with aromatic flavor.

关 键 词：香肠 猪肺 猪肝 猪心 红曲红色素 自然发酵 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]