微生物蛋白基火腿肠工艺优化研究  

Study on Process Optimization of Microbial Protein Based Ham Sausage

作　　者：郭馨昕 GUO Xinxin(Dehong Dai and Jingpo Autonomous Prefecture Inspection and Testing Institute,Dehong 678400,China)

机构地区：[1]德宏傣族景颇族自治州检验检测院,云南德宏678400

出　　处：《食品安全导刊》2025年第12期108-111,共4页China Food Safety Magazine

摘　　要：微生物蛋白基火腿肠主要以微生物蛋白、谷朊粉、TG酶、卡拉胶等为原料。本文综合运用感官评价法和色度测定的方式,对微生物蛋白基火腿肠的工艺进行优化。结果表明,当微生物蛋白添加量为50 g、谷朊粉添加量为10 g、TG酶的添加量为0.10 g以及卡拉胶添加量为0.12 g时,制得的微生物蛋白基火腿肠外观色度和感官评价最优。Microbial protein based ham sausage is mainly made of microbial protein,gluten,TG enzyme and carrageenan.In this paper,sensory evaluation and colorimetry were used to optimize the process of microbial protein based ham sausage.The results showed that when the additive amount of microbial protein was 50 g,the additive amount of gluten was 10 g,the additive amount of TG enzyme was 0.10 g,and the additive amount of carrageenan was 0.12 g,the appearance color and sensory evaluation of microbial protein based ham sausage prepared by this formula were the best.

关 键 词：微生物蛋白基火腿肠 感官评价 色差测定 工艺优化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]