摘要
以猪肉为主要原料,在传统四川风味香肠的加工工艺基础上,考察分别添加2%、4%、6%、8%、10%的玉米淀粉以及6%、8%、10%、12%、14%的川明参粉对川明参香肠的化学组成、质构特性和感官评价的影响。结果表明:淀粉及川明参粉添加量对香肠质构特性中的硬度、弹性、凝胶性影响显著(P<0.05),对品质特性中的持水率和蒸煮率影响显著(P<0.05),对蛋白质含量、pH影响不显著(P>0.05)。当玉米淀粉添加量为6%、川明参粉添加量为10%时,香肠的质构和感官品质较好,为香肠的标准化和工业化生产提供了理论参考。
Based on the traditional processing technology of Sichuan sausage,the effects of corn starch(2%,4%,6%,8%,10%)and Chuanminshen violaceum powder(6%,8%,10%,12%,14%)on the chemical composition,texture properties and sensory evaluation of Chuanminshen violaceum sausage are studied with pork as the main raw material.The results show that the additive amount of starch and Chuanminshen violaceum powder has significant effects on sausage texture properties such as hardness,elasticity and gelation(P<0.05),and has significant effect on sausage quality properties such as water holding capacity and cooking rate(P<0.05),has no significant effect on protein content and pH(P>0.05).When the additive amount of corn starch is 6%,the additive amount of Chuanminshen violaceumis 10%,the texture and sensory quality of sausage are better,which have provided a theoretical reference for the standardized and industrial production of sausage.
作者
王林
李维
WANG Lin;LI Wei(College of Cuisine,Sichuan Tourism University,Chengdu 610100,China;Key Laboratory for Meat Processing in Sichuan Province,Chengdu 610106,China)
出处
《中国调味品》
CAS
北大核心
2020年第5期105-109,共5页
China Condiment
基金
肉类加工四川省重点实验室开放基金项目(19-R-09)
烹饪科学四川省高等学校重点实验室项目(PRKX2015Z09)
四川省教育厅自然科学项目(18ZB0499)
四川省教育厅川菜发展研究中心项目(CC17Z12)。
关键词
川明参
淀粉
香肠
质构
感官品质
Chuanminshen violaceum
starch
sausage
texture
sensory quality
