复配膳食纤维低脂乳化肠的加工技术研究  

Study on Processing Technology of Low-fat Emulsified Intestine with Compound Dietary Fiber

作　　者：吕广英 郑润愽[1,2] 樊军浩 魏秋红 杨正伟[3] LV Guangying;ZHENG Runbo;FAN Junhao;WEI Qiuhong;YANG Zhengwei(Louhe Institute of Technology,He'nan University of Technology,Luohe,He'nan 462002,China;Luohe Vocational Technology College,Luohe,He'nan 462002,China;He'nan Yujiang Food Co.,Ltd.,Luohe,He'nan 462000,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：《农产品加工》2024年第17期41-43,47,共4页Farm Products Processing

基　　金：2023年度河南省高等学校重点科研项目(23B550014)。

摘　　要：以乳化肠为研究对象,分析复配膳食纤维(柑橘膳食纤维∶小麦膳食纤维)替代部分脂肪对香肠食用品质的影响。选择原料肥瘦比、复配膳食纤维添加量、膳食纤维复配比为单因素,采用正交试验优化确定最佳配方为肥瘦比为2∶8,复配膳食纤维添加量为2.5%,膳食纤维(柑橘∶小麦)复配比为2∶3。此配方制作出的低脂乳化肠不仅降低了脂肪含量,且产品综合品质较好。The effect of dietary fiber(citrus dietary fiber∶wheat dietary fiber)on the edible quality of emulsified sausage was studied.The ratio of raw material fat to lean,the amount of compound dietary fiber and the compound ratio of dietary fiber were selected as single factors,the optimum formula was determined by orthogonal experiment:the ratio of fat to lean was 2∶8,the adding amount of compound dietary fiber was 2.5%,and the compound ratio of dietary fiber(citrus∶wheat)was 2∶3.The low-fat emulsified intestine made by this formula not only reduced the fat content,but also had better overall quality.

关 键 词：柑橘膳食纤维 小麦膳食纤维 低脂乳化肠 感官品质 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]