南瓜籽蛋白素食香肠加工工艺研究  

Study on processing technology of vegetarian sausage with pumpkin seed protein

作　　者：郭芳 冯彩平 邹佳 GUO Fang;FENG Cai-ping;ZOU Jia(Department of Life Science,Lvliang University,Lvliang 033001,Shanxi,China)

机构地区：[1]吕梁学院生命科学系,山西吕梁033001

出　　处：《粮食与油脂》2023年第1期78-81,共4页Cereals & Oils

基　　金：山西省高等学校科技创新项目(2020L0703);吕梁市科技重点研发项目(2021NXGG-1-29);吕梁学院教改项目(XJJG202116)。

摘　　要：以南瓜籽蛋白为主要原料制作素食香肠。采用单因素试验及正交试验优化素食香肠的工艺配方,并测定其理化指标。结果表明:以香肠总质量200 g为基准,当南瓜籽蛋白添加量65%、植物油添加量4%、马铃薯淀粉添加量7%、卡拉胶添加量1.5%时,所制作的素食香肠品质最优。在此工艺条件下,素食香肠的理化指标为食盐含量3.5%、酸价2.4 mg KOH/g、水分含量19%、亚硝酸盐6.8 mg/kg。The vegetarian sausage was prepared using pumpkin seed protein as the main raw material.Single factor test and orthogonal test were used to optimize the technological formula of vegetarian sausage and its physical and chemical indexes were determined.The results showed that the quality of vegetarian sausage was the best when the total mass of sausage was 200 g and the content of pumpkin seed protein was 65%,vegetable oil was 4%,potato starch was 7% and carrageenan was 1.5%.The physical and chemical indexes of vegetarian sausage were salt 3.5%,acid value 2.4 mg KOH/g,water content 19% and nitrite 6.8 mg/kg.

关 键 词：南瓜籽蛋白 素食香肠 正交试验 理化指标 

分 类 号：TS201.1[轻工技术与工程—食品科学]