香菇风味香肠加工工艺研究  

Study on processing technologyof sausagewithmushroom flavor

作　　者：李艳芳 LI Yanfang

机构地区：[1]吕梁学院生命科学系,山西吕梁033000

出　　处：《肉类工业》2021年第6期1-7,共7页Meat Industry

基　　金：山西省重点实验室项目计划(201805D111012);山西省重点研发计划项目(201803D221011-6);吕梁市引进高层次科技人才专业科技创新平台建设项目(2018-21-11)。

摘　　要：为开发一款功能性香肠,研究香菇香肠的加工工艺。以感官评价为指标,通过单因素试验和响应面试验,确定香菇香肠的最佳工艺条件:猪肉与香菇的配比为3∶1,土豆淀粉的添加量为4g,食盐的添加量为0.25g时,香菇香肠达到较好的口感。经过最优条件下的验证,感官评分为92.10,接近理论值。在此工艺下,制作出的香菇香肠既保留了香肠独特的风味,又具有香菇特有的风味,突破了传统香肠的工艺与配方。In order to develop a kind of functional sausage,the processing technologyof sausagewithmushroom flavor was studied.Sensory evaluation was taken as index,the optimumtechnological conditions of sausagewithmushroom flavor were determined through single factor experiment and response surface experiment,and the results were as follows:the ratio of pork and mushroom was 3∶1,and the addition amount of potato starch was 4 g,and the addition amount of salt was 0.25 g,and the taste of sausagewithmushroom flavor was the better.Through verification under optimum conditions,the sensory score was 92.10,and it was closed to the theoretical value.Under this technological condition,sausagewithmushroom flavor prepared not only retained the unique flavor of sausage,but also had the unique flavor of mushroom,and thetechnology and formula of traditional sausage made a breakthrough.

关 键 词：香菇 香肠 工艺 响应面 

分 类 号：TS2[轻工技术与工程—食品科学与工程]