菊粉、大豆拉丝蛋白及茶叶提取物在发酵香肠中的应用

以菊粉部分代替肥肉,以大豆拉丝蛋白部分代替瘦肉,在肉馅中添加茶叶提取物,通过质构仪结合感官评定,对产品主料配方进行研究,确定产品的主料配方为:猪瘦肉56%、猪肥肉10%、菊粉10%、大豆拉丝蛋白9%、茶叶提取物15%。用少量的菊粉及大豆拉丝蛋白分别部分替代肥肉及瘦肉,添加少量茶叶提取物生产发酵香肠可行,在此条件下,产品色泽均匀,茶香味与发酵芳香风味协调,口感润滑,质地紧密。

Application of Drawing Soy Protein,Inulin and Tea Extract in Fermented Sausage

A kind of tea flavor low-fat kefir fermented black pork sausage was studied,the inulin was used to replace the fat meat partly,the drawing soy protein was used to replace the lean meat partly,tea extract was added to the meat filling.The main ingredient formula of the product was studied through the combination of texture instrument and sensory evaluation,and the optimal formula of the product was determined as follows:pig lean meat 56%,pig fat 10%,inulin 10%,drawing soy protein 9%,tea extract 15%.It is feasible to produce fermented sausage with a small amount of inulin and drawing soy protein instead of fat meat and lean meat,and a small amount of tea extract.Under this condition,the product had uniform color,pure fragrance,coordination of tea flavor and fermentation flavor,smooth taste and close texture.