平菇灌肠的工艺研究  

Study on the Technology of Sausage Stuffing with Pleurotus Ostreatus

作　　者：李志涛[1] 朱冰清[1] 刘海鹏[1] 马晓晴 LI Zhitao;ZHU Bingqing;LIU Haipeng;MA Xiaoqing(School of Life Sciences Hengshui University,Hengshui Hebei 053000,China)

机构地区：[1]衡水学院生命科学学院,河北衡水053000

出　　处：《农业科技与装备》2021年第2期35-36,39,共3页Agricultural Science & Technology and Equipment

基　　金：河北省科技支撑项目(17273206)。

摘　　要：为确定平菇灌肠的最佳配方和工艺,通过L18(37)正交试验研究平菇添加量、猪肉肥瘦比、煮制温度等因素对平菇灌肠品质的影响。通过试验确定平菇灌肠的最佳工艺为:平菇添加量15%、猪肉肥瘦比3︰7,淀粉添加量8%,大豆蛋白添加量5%,煮制温度90℃,斩拌温度5℃,猪肉鸡肉配比3︰1。In order to determine the best formula and technology of sausage stuffing with Pleurotus Ostreatus,L18(37)orthogonal experiment was conducted to study the effects of the addition amount of Pleurotus Ostreatus,the ratio of pork fat-to-lean,cooking temperature and other factors on the quality of sausage stuffing with Pleurotus Ostreatus.The optimum process of sausage stuffing with Pleurotus Ostreatus was determined as follows:Pleurotus Ostreatus content 15%,pork fat-to-lean ratio 3∶7,starch content 8%,soybean protein content 5%,cooking temperature 90℃,chunking temperature 5℃,pork and chicken ratio 3∶1.

关 键 词：灌肠 平菇 正交试验 猪肉 工艺 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]