葛根鸭肉风味乳化肠配方工艺优化及其品质分析  

Optimization of Formula Process and Quality Analysis of Pueraria lobata and Duck Meat-Flavor Emulsified Sausage

作　　者：张晨曦 舒雄辉 裴娅敏 艾有伟 韩娅红 侯温甫 ZHANG Chen-xi;SHU Xiong-hui;PEI Ya-min;AI You-wei;HAN Ya-hong;HOU Wen-fu(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Industrial Technology Research Institute of Jingchu Special Foods,Jingzhou 434000,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023 [2]湖北省荆楚特色食品产业技术研究院,湖北荆州434000 [3]大宗粮油精深加工教育部重点实验室,武汉430023 [4]农产品加工与转化湖北省重点实验室,武汉430023

出　　处：《中国调味品》2024年第8期79-89,105,共12页China Condiment

基　　金：湖北省科技项目(2021BED006);产学研合作项目(whpu-2022-kj-144,whpu-2022-kj-341)。

摘　　要：以鸭胸肉和葛根全粉为主要原料,研发并优化高葛根素含量的葛根鸭肉风味乳化肠产品的配方和工艺,并分析其品质。在研究葛根全粉添加量、大豆分离蛋白添加量、食盐添加量、猪肥膘添加量、斩拌时间、蒸煮温度和蒸煮时间对乳化肠质构、色泽、持水性和感官评分的影响的基础上,进一步基于四因素三水平的Box-Behnken响应面试验设计优化其配方和工艺。结果表明,葛根全粉添加量和食盐添加量对乳化肠的影响极显著(P<0.01),其次为猪肥膘添加量和斩拌时间,优化后葛根全粉最佳添加量为3.8%,猪肥膘添加量为20.0%,食盐添加量为1.6%,加工中最佳斩拌时间为90 s。对优化后工艺制得的产品进行关键品质指标检测,结果表明,葛根鸭肉风味乳化肠中葛根素含量为875.85 mg/kg,异黄酮含量为3.23 mg/g,蛋白质含量为13.39 g/100 g,属于高葛根素、高黄酮、高蛋白含量的新型乳化肠产品,具有广阔的市场前景。With duck breast and Pueraria lobata whole powder as the main raw materials,the formula and process of Pueraria lobata and duck meat-flavor emulsified sausage products with high puerarin content are developed and optimized,and their quality are analyzed.On the basis of studying the effects of the addition amount of Pueraria lobata whole powder,soybean protein isolate,salt and pork fat as well as chopping time,cooking temperature and cooking time on the texture,color,water holding capacity and sensory score of emulsified sausage,the formula and process are further optimized based on the four-factor and three-level Box-Behnken response surface test design.The results show that the addition amount of Pueraria lobata whole powder and the addition amount of salt have extremely significant effects on emulsified sausage(P<0.01),followed by the addition amount of pork fat and chopping time.After optimization,the optimal addition amount of Pueraria lobata whole powder is 3.8%,the addition amount of pork fat is 20.0%,the addition amount of salt is 1.6%,and the optimal chopping time during processing is 90 s.The key quality indexes of the products prepared by the optimized process are determined.The results show that the content of puerarin in Pueraria lobata and duck meat-flavor emulsified sausage is 875.85 mg/kg,isoflavone content is 3.23 mg/g and protein content is 13.39 g/100 g,indicating that it is a new emulsified sausage product with high content of puerarin,flavonoid and protein,and has a broad market prospect.

关 键 词：葛根全粉 鸭肉 乳化肠 配方工艺优化 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]