紫苏香菇风味米肠的研制  

Development of Perilla and Lentinus edodes Flavor Rice Sausage

作　　者：苑广志[1] YUAN Guang-zhi(Liaoning Agricultural Technical College,Yingkou 115009,China)

机构地区：[1]辽宁农业职业技术学院,辽宁营口115009

出　　处：《中国调味品》2021年第11期109-111,117,共4页China Condiment

摘　　要：以紫苏叶、香菇、猪肉、糯米为主要原料,对传统米肠配方进行改进,用香菇、猪肉替代原有的猪血,研究开发出一种风味独特、营养丰富的糯米肠。通过正交试验确定最佳工艺配方是糯米用量与猪肉用量比为1∶1,香菇用量为15%,紫苏叶干粉用量为8%,五香粉用量为1%。产品咸香软糯,有紫苏、香菇特有的芳香气味,更适合大众口味。With perilla leaves,Lentinus edodes,pork and glutinous rice as the main raw materials,the traditional formula of rice sausage is improved,and a unique and nutritious glutinous rice sausage is developed by replacing pig blood with Lentinus edodes and pork.The optimum formula is determined by orthogonal test as follows:the ratio of glutinous rice to pork is 1∶1,the amount of Lentinus edodes is 15%,the amount of perilla leaves powder is 8%,and the amount of five-spices powder is 1%.The product is salty,delicious and soft,with special fragrance of perilla and Lentinus edodes,which is more suitable for the public.

关 键 词：紫苏叶 香菇 米肠 正交试验 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]