马铃薯全粉对香肠品质特性的影响  

Effect of Potato Whole Powder on Quality Characteristics of Sausage

作　　者：王丽[1] 李淑荣[1] 王辉[1] 汪慧华[1] 董晓光 刘丽[2] WANG Li;LI Shurong;WANG Hui;WANG Huihua;DONG Xiaoguang;LIU Li(Department of Food and Biological Engineering,Beijing Vocational College of Agriculture,Beijing 102442;Institute of Crop Sciences,Chinese Academy of Agricultural Sciences,Beijing 100081)

机构地区：[1]北京农业职业学院食品与生物工程学院,北京102442 [2]中国农业科学院作物科学研究所,北京100081

出　　处：《食品工业》2024年第12期10-14,共5页The Food Industry

基　　金：北京市职业院校教师素质提高计划优秀青年骨干教师培育项目(202277)。

摘　　要：马铃薯全粉营养丰富,具有黏度高、吸水性强、膨胀度高等特点而被广泛作为增稠剂应用在食品工业中。以不同马铃薯全粉添加量的香肠为研究对象,分析马铃薯全粉添加量对香肠感官特性、出品率、蒸煮损失率、持水率、质构特性的影响情况。结果发现,香肠的各项品质指标随着马铃薯全粉添加量的增加而呈现先增加后降低趋势,马铃薯全粉添加量10%时,香肠的感官品质、咀嚼性、弹性、胶黏性等质构特性最优,随着马铃薯全粉添加量的进一步增加,香肠的出品率、持水率增加不显著。Potato whole powder is rich in nutrition,has the characteristics of high viscosity,strong water absorption and high expansion,and is widely used as a thickening agent in food industry.The sausage with different total potato powder supplemental amount was taken as the research object to analyze the effects of total potato powder supplemental amount on the sensory characteristics,yield rate,cooking loss rate,water retention rate and texture characteristics of the sausage.The results showed that the quality indexes of sausage increased first and then decreased with the increase of potato whole meal addition.When the potato whole meal addition was 10%,the sensory quality,chewability,elasticity and adhesivity of sausage were the best.With the further increase of potato whole meal addition,the yield and water retention of sausage were not significantly increased.

关 键 词：马铃薯全粉 香肠 感官特性 质构特性 出品率 持水率 

分 类 号：TS2[轻工技术与工程—食品科学与工程]