摘要
将苜蓿（Medicago sativa）作为蔬菜原料,采用传统配料和现代工艺相结合制成苜蓿营养灌肠,选取大豆组织蛋白、苜蓿浆、变性淀粉作为进行响应曲面法试验设计,研究了不同添加量对苜蓿营养灌肠感官评定、出品率和质构特性的影响,并优化了添加量。结果显示,苜蓿营养灌肠的色泽、口感、切片性和感官综合均随着苜蓿浆添加量的增加而显著下降;出品率范围为120.9％－140.1%,大豆组织蛋白和变性淀粉的交互作用对灌肠的出品率有明显的降低作用;最佳配比为苜蓿浆8%、蛋白4.20%和变性淀粉2%。
Traditional ingredients and modern technologies were combined to make the sausage with alfalfa flavor by using the alfalfa as vegetable raw materials.Soybean protein,alfalfa juice and modified starch were selected as three factors for Response Surface Methodology design to optimize the ratio of soybean protein,alfalfa juice and starch.The result show that the color,taste,slice ability and sensory value decline obviously with addition of alfalfa juice.Production rate ranged from 120.9% to 140.1% and it was significantly decreased by the interaction effects of soybean protein and modified starch.The best ratio of soybean protein,alfalfa juice and starch was 8% alfalfa juice,4.2% soybean protein and 2% modified starch.
出处
《草业科学》
CAS
CSCD
北大核心
2010年第8期134-138,共5页
Pratacultural Science
基金
国家"十一五"科技支撑计划项目(2007BAD70B02)
关键词
苜蓿
灌肠
响应曲面
出品率
质构特性
alfalfa
sausage
response surface methodology
production rate
texture
