胶原坚果香肠的研究  

Study on sausage with collagen and nuts

作　　者：金维忠 卢绪志 陈祥礼 高玉龙 丁国家 倪来学 JIN Zhong;LU XU Zhi;CHEN Xiangli;GAO Yulong;DING Guojia;NI Laixue

机构地区：[1]临沂金锣文瑞食品有限公司,山东临沂276036

出　　处：《肉类工业》2021年第4期5-10,共6页Meat Industry

摘　　要：以熏煮香肠为研究对象,尝试以猪皮、鸡胸肉、坚果、黑芝麻为主要原料开发胶原坚果香肠。以感官评价为标准,对影响产品品质较大的猪皮添加量、坚果颗粒添加量、黑芝麻添加量、杀菌温度进行单因素试验;在单因素试验基础上,设计正交试验并进行分析优化,最终确定最佳配比为:猪皮颗粒35%、坚果颗粒8%、黑芝麻添加量4%,确定最佳杀菌温度为108℃。在此配方及工艺条件下,产品的各项感官评价指标均为最佳。The smoked-and-cooked sausage was taken as research object,and pigskin,chicken breast,nuts and black sesame seed were taken as the main raw materials to develop sausage with collagen and nuts.Thesensory evaluation was taken as the standard,and product quality was greatly affected by the addition amount of pig skin,the addition amount of nut,the addition amount ofblack sesame seed and sterilization temperature,and the single factor experiment was conducted.On the basis of single factor experiment,orthogonal experiment was designed,and it was analyzed and optimized.Finally,the optimum ratio was determined and it was as follows:pigskin granules were 35%,and nut granules were 8%,and the addition amount ofblack sesame seed was 4%,and the optimum sterilization temperature was 108℃.Under this formula and technological conditions,each sensory evaluation indexes of products were the best.

关 键 词：猪皮 坚果 黑芝麻 杀菌时间 熏煮香肠 

分 类 号：TS2[轻工技术与工程—食品科学与工程]