桔梗替代脂肪对乳化型香肠品质特性的影响  

Effect of Fat Replacement by Platycodon grandiflorum Roots on Quality Characteristics of Emulsified Sausage

作　　者：朱紫玉 张翼飞 俞龙浩[1,2] ZHU Ziyu;ZHANG Yifei;YU Longhao(College of Food,Heilongjiang Bayi Agricultural University,Daqing 163319,China;China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province,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 [2]黑龙江省中加合作食品研究发展中心,黑龙江大庆163319

出　　处：《肉类研究》2019年第9期30-32,33-35,共6页Meat Research

基　　金：黑龙江八一农垦大学大创项目(XC2018036)

摘　　要：在尽可能不降低乳化香肠品质的情况下,以桔梗粉替代部分脂肪,从而减少脂肪含量并增加乳化香肠的营养价值和风味,丰富产品种类。在乳化香肠中分别添加1%、2%、3%的300目桔梗粉,同时调节冰水添加量,使乳化香肠脂肪含量从30%降低到25%、20%,测定桔梗粉添加量对低脂乳化香肠品质特性的影响。结果表明:用2%桔梗粉可以替代5%脂肪,且冰水添加量调节为18%,与其他处理组相比,该处理组乳化香肠的品质特性和感官评分与对照组无显著差异,且持水性、水分含量、红度值和黄度值均优于对照组。The purpose of this study is to reduce the fat content and increase the nutritional value and flavor of emulsion-type sausage without reducing the quality of emulsion-type sausage as much as possible,and to enrich the product variety.The fat content of emulsion-type sausage was reduced from 30%to 25%or 20%by adding Platycodon grandiflorum root powder(passing through a 300-mesh sieve)at 1%,2%or 3%,and the influence of Platycodon grandiflorum powder on the quality characteristics of low-fat emulsion-type sausage was determined.The results showed that 2%Platycodon grandiflorum powder plus 18%ice water could replace 5%fat.This group had no significant differences in quality characteristics or sensory scores from the control group.The water holding capacity,water content,redness value and yellowness value were all better than those of the control group.

关 键 词：乳化香肠 低脂肪 桔梗粉 品质特性 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]