摘要
燕麦β-葡聚糖是主要分布于燕麦麸皮亚糊粉层细胞壁中的黏性多糖物质,具有优良的保水性能和部分替代脂肪的能力,且对人体健康具有积极作用,目前在功能型食品中的应用受到重视。将燕麦β-葡聚糖添加应用到普通猪肉香肠中,通过单因素实验和正交实验对复合猪肉香肠的主要品质特性和优化配方进行了研究,结果表明:以猪肉总量100g为基准计,燕麦β-葡聚糖添加量为1g、肥肉与瘦肉比例(简称"肥瘦比")为1.5∶8.5、冰水添加量为31m L、淀粉添加量为4g,此时复合香肠的保水性、含水量、嫩度和感官评价均处于较优状态。
Oat β - glucan is a kind of viscous aleurone layer cytoderm of oat bran. Oat β - glucan polysaccharide that is mainly distributed on the sub- has excellent water - holding capacity and the ability of substituting fat partially. And oat β -glucan is good for human health. At present its application in functional food gets great attention. Oat β -glucan was added to common pork sausages in this article. Through single factor experiments and orthogonal experiments, the major characteristic and the optimize formula of compound sausages were studied. The results showed that in the benchmark of 100 g pork, the addition of oat β - glucan was 1 g, the ratio of fat to lean meat was 1.5 ： 8.5, the addition of ice water and starch was 31 mL and 3g, respectively. Under this condition, the water -holding capacity, moisture content, tenderness and overall acceptability of the compound sausages were excellent.
出处
《肉类工业》
2015年第4期5-10,共6页
Meat Industry
基金
武汉轻工大学2014年校立大学生科研项目(轻工大团发[2014]3号)
