黑木耳薯肠的制备和品质研究  

Study on Preparation Technology and Quality of Black Fungus Sausage

作　　者：刘懿洁 薛淋元 张玉 符聪梅 董继生[1] LIU Yijie;XUE Linyuan;ZHANG Yu;FU Congmei;DONG Jisheng(College of Food Engineering,Harbin University of Commerce,Harbin,Heilongjiang 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076

出　　处：《农产品加工》2020年第24期17-19,共3页Farm Products Processing

基　　金：哈尔滨商业大学省级大学生创新训练计划项目(201910240045)。

摘　　要：据调查,现在市场上的火腿肠大多是以肉类为原料,火腿肠市场亟待开发一种新产品。以黑木耳、马铃薯为主要原料,以大豆分离蛋白、鸡蛋等为辅料,开发一种不以模仿肉制火腿肠的素食肠。通过单因素试验和正交试验设计黑木耳薯肠配方,确定黑木耳薯肠最佳配方(以65.00 g土豆浆为基准计)为大豆用量5 g,鸡蛋用量10 g,黑木耳粉用量6 g,卡拉胶用量0.4 g,在此条件下制备的黑木耳薯肠有较好的感官特性。According to the survey,most of the ham sausages on the market now use meat as raw materials.Due to long-term consumption habits and the exposure of some food safety incidents,some consumers are concerned about the safety of such meat products.At the same time,the market urgently needs to develop new products suitable for contemporary consumer trends.Therefore,in this study,black fungus and potato were used as the main raw materials,and soy protein isolate and eggs were used as auxiliary to develop a vegetarian sausage that does not imitate meat sausages.Through single factor and orthogonal experiments,the black fungus intestine formula was designed to determine the best black fungus intestine formula(based on 65.00 g of potato pulp)as follows:soybean dosage 5 g,egg additive 10 g,and black fungus powder additive as 6 g,the carrageenan additive 0.4 g.The black fungus intestines prepared under this conditions had better organoleptic properties.

关 键 词：黑木耳薯肠 黑木耳 马铃薯 素肠 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]