青花椒香菇酱夹心香肠的制备及品质研究  

Study on reparation and quality of stuffed sausage with green zanthoxylum and mushroom sauce

作　　者：李翔[1] 张文韬 伍一有 向国娇 黄旭 谭武德 刘达玉[1] LI Xiang;ZHANG Wentao;WU Yiyou;XIANG Guojiao;HUANG Xu;TAN Wude;LIU Dayu(College of Food and Biological Engineering,Chengdu University,Chengdu,Sichuan 610106,China;Wangcang Weirui Planting Professional Cooperative,Guangyuan,Sichuan 628207,China;Wangcang Wuyuan Food Co.Ltd.,Guangyuan,Sichuan 628203,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]旺苍县葳蕤种植专业合作社,四川广元628207 [3]旺苍县伍原食品有限公司,四川广元628203

出　　处：《美食研究》2023年第4期64-71,共8页Journal of Researches on Dietetic Science and Culture

基　　金：四川省重点研发项目(2022YFG0030);四川省衔接推进乡村振兴科技专项(2022ZHXC0024、2022ZHXC0080、2021ZHFP0029)。

摘　　要：为推动青花椒产业发展,优化青花椒的精深加工,利用响应面法开发一款青花椒风味的香菇酱夹心香肠,并检测其感官品质和营养成分。结果表明:青花椒香菇酱夹心香肠的最佳工艺(以猪肉总质量计)为:肥瘦比19.410∶80.590、食盐添加量0.965%、青花椒香菇夹心酱添加量30.610%、青花椒粉添加量0.295%。该成品的感官综合评分为88.220分,其蛋白质含量为17.510 g/100 g、脂肪含量为33.790 g/100 g、硬度为2005.830 g、弹性为0.760。相较同类产品,青花椒香菇酱夹心香肠口感良好,在质地、风味方面均有提升。In order to promote the industry and optimize the processing of zanthoxylum,the response surface methodology was used to develop zanthoxylum stuffed sausage with mushroom sauce,and its sensory quality and nutritional composition were tested.The results showed that the optimal technology of green pepper sausage(based on total pork weight)was as follows:fat-to-lean 19.410∶80.590,salt 0.965%,green zanthoxylum and mushroom sauce 30.610%,zanthoxylum 0.295%.The sensory score of the finished product was 88.220 points,the protein content was(17.510±1.310)g/100 g,the fat content was(33.790±1.740)g/100 g,the hardness was(2005.830±10.830)g,and the elasticity was 0.760±0.018.Compared with similar products,the stuffed sausage with green zanthoxylum and mushroom sauce has good taste and improved texture and flavor.

关 键 词：青花椒 香肠 响应面法 工艺优化 品质分析 

分 类 号：TS972.12[轻工技术与工程]