兔肉杂粮复合香肠的制备工艺研究  

Study on preparation technology of compound sausage with rabbit meat and coarse cereals

作　　者：李云成[1,2] 刘姝岩 孟凡冰 刘达玉[1,2] 陈卫军[1] 张崟 LI Yuncheng;LIU Shuyan;MENG Fanbing;LIU Dayu;CHEN Weijun;ZHANG Xin

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]肉类加工四川省重点实验室,四川成都610106

出　　处：《肉类工业》2020年第12期11-16,共6页Meat Industry

基　　金：四川省重点研发项目(2019YFS0525);肉类加工四川省重点实验室开放基金(20-R-05)。

摘　　要：以兔肉为原料,利用正交实验优化杂粮兔肉复合香肠的制作工艺。在单因素实验基础上,选取藜麦粉、玉米粒、胡萝卜、魔芋胶添加量为影响因素,以色泽、风味、口感和组织状态为评价指标,应用正交试验进行分析,并对优化后的兔肉香肠品质特性进行测定。确定最佳兔肉香肠的制作配方为:藜麦粉添加量2%,玉米粒添加量6%,胡萝卜添加量8%,魔芋胶添加量0.2%。此配方下的产品肉质细腻润滑,藜麦风味突出,香甜可口,色泽鲜亮,具有较低的弹性和咀嚼性,适合儿童食用。Rabbit meat was taken as raw material,and orthogonal experiment was used,and the processing technology of compound sausage with rabbit meat and coarse cereals was optimized.On the basis of single factor experiment,the addition amount of quinoa powder,corn kernels,carrot and konjac gum were taken as the influencing factors,and the color,flavor,taste and structural state were taken as evaluation indexes.Orthogonal experiment was applied to analyze and determine quality characteristics of the optimized sausage with rabbit meat.The optimum preparation formula of sausage with rabbit meat was determined and it was as follows:the addition amount of quinoa powder was 2%,and the addition amount of corn kernels was 6%,and the addition of carrots was 8%,and the addition amount of konjac glue was 0.2%.Under this condition,the meat quality of the product was delicate and smooth,and the quinoa flavor was outstanding,and it was sweet and delicious,and the color was bright,and it had low elasticity and chewability,so it was more suitable for children.

关 键 词：兔肉香肠 藜麦 魔芋胶 低脂 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]