苦荞粉添加量对苦荞复合火腿肠品质的影响  

Effect of Additive Amount of Tartary Buckwheat Powder on Quality of Compound Tartary Buckwheat Ham Sausage

作　　者：王新惠 张雅琳 黄艳淋 张巍 蒋心茹 周芳芳 WANG Xin-hui;ZHANG Ya-lin;HUANG Yan-lin;ZHANG Wei;JIANG Xin-ru;ZHOU Fang-fang(College of Pharmacy and Bioengineering, Chengdu University, Chengdu 610106, China)

机构地区：[1]成都大学药学与生物工程学院,成都610106

出　　处：《中国调味品》2018年第5期40-42,47,共4页China Condiment

基　　金：国家大学生创新性实验项目(CDU-CX-201611079015);食品生物技术四川省高校重点实验室重点项目(szjj2016-085)

摘　　要：为探索苦荞粉添加量对苦荞复合火腿肠品质特性的影响,对复合火腿肠的凝胶保水性、色度和质构进行测定,同时对复合火腿肠进行感官评定。结果表明:随着苦荞粉添加量的增加,复合火腿肠保水性逐渐上升,当添加量达到15%时增加趋势平缓,苦荞粉的添加有利于复合火腿肠凝胶保水性提高;苦荞粉添加量10%时,复合火腿肠具有较理想的色度和质构,感官总体接受性好。因此,将适量的苦荞粉与肉制品复合可以制出能被消费者接受、保水性和质构好的苦荞复合火腿肠。In order to explore the influence of the additive amount of tartary buckwheat powder on the quality characteristics of compound tartary buckwheat ham sausage,the water-holding capacity（WHC）,color and texture of compound tartary buckwheat ham sausage are determined,and the sensory evaluation of the compound ham sausage is carried out.The results indicate that with the increasing of the additive amount of tartary buckwheat powder,the WHC gradually increases,and when the additive amount reaches 15%,the WHC increases slowly,it is suggested that the addition of tartary buckwheat powder is beneficial to improve the WHC of compound tartary buckwheat ham sausage.The compound tartary buckwheat ham sausage has excellent texture and overall acceptability when the additive amount of tartary buckwheat powder is 10%.Therefore,the compound tartary buckwheat ham sausage with good acceptability,texture and WHC could be made with meat added with tartary buckwheat powder in an appropriate proportion.

关 键 词：苦荞 火腿肠 凝胶保水性 质构 感官评定 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]