新型胡萝卜肉类复合灌肠工艺研究
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摘要
介绍了将碎胡萝卜丁添加到猪肉中制成复合灌肠的工艺研究。通过L9(34)正交试验并结合感观评定得出最优组合:肥瘦比1∶5,碎胡萝卜丁15%,淀粉10%。最后以最佳组合制成灌肠在常温下一个月存放时间后,进行理化指标和微生物指标检测,测得各项指标均符合肉与肉制品国家标准。具有蔬菜和肉的风味,兼备提高灌肠的营养价值和改善灌肠风味等作用。
Processing technologies of the sausage with carrot and pork were studied in this paper.Using orthogonal designing and sensory assess,the optimal formulation was established as the ratio of fat to thin 1:5,15% carrot and 10% potato starch.After the sausages prepared with the above optimal formulation were stored at room temperature for one month,their physical and chemical indexes and microorganism indexes were examined,all of which could meet the GB standards of meat products.The new-typed compound carrot sausage had a good flavor of both carrot and pork with rich nutritional values.
Processing technologies of the sausage with carrot and pork were studied in this paper.Using orthogonal designing and sensory assess,the optimal formulation was established as the ratio of fat to thin 1:5,15% carrot and 10% potato starch.After the sausages prepared with the above optimal formulation were stored at room temperature for one month,their physical and chemical indexes and microorganism indexes were examined,all of which could meet the GB standards of meat products.The new-typed compound carrot sausage had a good flavor of both carrot and pork with rich nutritional values.
引文
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2石永福,张才林.黄德智主编肉制品配方1800例.北京:中国经工业出版社.1999
3赵希艳,任嘉嘉.海带营养灌肠的研制[J].食品与发酵工业,2005,(2):139～141
4张水华.食品分析.北京:中国轻工业出版社,2004,156～166
5吴金鹏.食品微生物学.北京:农业出版社,1996,133～146
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