食品科学 ›› 2011, Vol. 32 ›› Issue (4): 288-292.doi: 10.7506/spkx1002-6630-201104064

• 技术应用 • 上一篇    下一篇

果蔬复合鹿肉香肠工艺配方优化与特性研究

周亚军,刘妍菊,苏 丹,徐 慧,张 璐,张玲玲,何欣悦,黎志强   

  1. 1.吉林大学生物与农业工程学院 2.华南理工大学轻工与食品学院
  • 出版日期:2011-03-12 发布日期:2017-04-06
  • 基金资助:
    吉林大学大学生创新实验计划项目(2009B45042);教育部留学回国人员科研启动基金项目(教外司留20071108); 长春市科技计划国际合作项目(08GH11);吉林省科技发展计划重点项目(20090227); 长春市科技发展计划科技特派员项目(09KT10)

Processing Formula Optimization and Quality Properties of Compound Venison Sausage with Fruits and Vegetables

ZHOU Ya-jun,LIU Yan-ju,SU Dan,XU Hui,ZHANG Lu,ZHANG Ling-ling,HE Xin-yue,LI Zhi-qiang   

  1. 1. College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China; 2. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
  • Online:2011-03-12 Published:2017-04-06

摘要: 以不同价格、营养、风味和加工特性的鹿肉、猪肉为原料,加果蔬、膳食纤维和低聚异麦芽糖等营养强化物研制开发营养均衡、风味独特的果蔬复合鹿肉香肠。通过单因素试验研究大豆蛋白、马铃薯淀粉、低聚异麦芽糖、膳食纤维和果蔬用量及鹿肉猪肉质量比对香肠物性指标和品质的影响。结果表明:大豆蛋白和马铃薯淀粉对香肠的质构特性影响较大,低聚异麦芽糖对其影响较小,确定大豆蛋白和马铃薯淀粉的最佳质量分数分别为6%、5%;膳食纤维选苹果皮,蔬菜选香菇。应用正交试验、因子分析、极差分析和感官评定对主要原料配方进行优选,得到主要原料最佳配方为鹿肉猪肉质量比4:6、香菇质量分数15%、膳食纤维(苹果皮)质量分数5%、低聚异麦芽糖质量分数4%。最优样品的理化和微生物指标均达到同类产品的国家标准。

关键词: 果蔬, 复合鹿肉香肠, 工艺配方优化, 质构特性

Abstract: Compound venison sausages with balanced nutrition and unique flavor were processed using venison meat and pork meat differing in price, nutrients, flavor and processing characteristics as the main materials with the additions of nutritional supplements such as fruits and vegetables, dietary fiber and isomaltooligosaccharide. An investigation to probe the effects of soybean protein, potato starch, isomaltooligosaccharide, dietary fiber and fruits and vegetables, the mixing ratio of venison meat and pork meat on texture properties of compound venison sausages was carried out by single factor experiments. The formulation of some of the above ingredients was optimized by orthogonal array design based on texture properties and sensory evaluation. Soybean protein and potato starch had large effect on texture properties of compound venison sausages, which was little affected by isomaltooligosaccharide. The optimum amounts of added soybean protein and potato starch were 6% and 5%, respectively. Apple peel was the best dietary fiber for compound venison sausages, and shiitake mushroom was the best vegetable. Based on the results from orthogonal array design, factor analysis and range analysis were conducted to determine the following formula for compound venison sausages (calculated on the basis of weight): the mixing ratio of venison meat and pork meat 4:6, shiitake mushroom 15%, apple peel 5%, and isomaltooligosaccharide 4%. Compound venison sausages processed following the optimized formula met the national standards for similar products in terms of both physicochemical and microbiological indicators.

Key words: fruits and vegetables, compound venison sausage, formulation optimization, texture properties

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