脂肪替代物对乳化肠品质的影响研究  

Effect of fat substitutes on the quality of emulsified sausage

作　　者：吕广英 黄圣杰[1] 胡荣柳 张浩鹏 杨正伟 LYU Guang-ying;HUANG Sheng-jie;HU Rong-liu;ZHANG Hao-peng;YANG Zheng-wei(Louhe Institute of Technology,Henan University of Technology,Luohe 462002,Henan,China;Luohe Vocational Technology College,Luohe 462002,Henan,China;Henan Yujiang Food Co.,Ltd.,Luohe 462000,Henan,China)

机构地区：[1]河南工业大学漯河工学院,河南漯河462002 [2]漯河职业技术学院,河南漯河462002 [3]河南御江食品股份有限公司,河南漯河462000

出　　处：《粮食与油脂》2024年第7期83-87,共5页Cereals & Oils

基　　金：2023年度河南省高等学校重点科研项目(23B550014)。

摘　　要：以卡拉胶、魔芋胶、菊粉为碳水化合物基脂肪替代物,制备低脂乳化肠。在单因素试验的基础上,通过正交试验优化低脂乳化肠的配方,并对比分析其与高脂乳化肠的蒸煮损失率、质构特性及营养成分。结果表明:在猪肥膘添加量减半的条件下,以原辅料总质量为基准,最优配方为卡拉胶添加量0.6%、魔芋胶添加量0.4%、菊粉添加量3.5%;与高脂乳化肠相比,在此配方条件下制作的乳化肠脂肪含量减少7.7%,蒸煮损失率降低0.29%,质构特性相似。The low-fat emulsified sausage was prepared using carrageenan,konjac gum,and inulin as carbohydrate-based fat substitute.Based on single factor experiments,the formulation of low-fat emulsified sausage was optimized through orthogonal experiments,and its cooking loss rate,texture properties,and nutritional components were compared with those of high-fat emulsified sausage.The results showed that with the addition of half the amount of pork fat,based on the total mass of raw materials,the optimal formula was 0.6%carrageenan,0.4%konjac gum,and 3.5%inulin.Compared with high-fat emulsified sausage,the fat content of emulsified sausage prepared under this formula condition decreased by 7.7%,and the cooking loss rate decreased by 0.29%,texture properties were similar.

关 键 词：乳化肠 脂肪替代物 感官品质 质构特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]