| 川明参保健猪肉香肠的研制 |
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| 引用本文： | 熊昌定,王林.川明参保健猪肉香肠的研制[J].中国调味品,2019(7):104-106,117. |
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| 作者姓名： | 熊昌定 王林 |
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| 作者单位： | 岭南师范学院生命科学与技术学院;四川旅游学院烹饪学院 |
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| 基金项目： | 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) |
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| 摘 要： | 在传统四川风味香肠的加工工艺基础上,通过川明参添加量、猪肉肥瘦比、淀粉添加量进行单因素试验和正交试验,以香肠的色差、质构性能和感官特性为评价指标,确定了川明参保健猪肉风味香肠的最佳配方。结果表明:在基础配方不变的情况下,影响香肠品质的大小顺序是川明参>淀粉>猪肉肥瘦比,即川明参用量10%、猪肉肥瘦比2∶8、淀粉添加量8%。在此条件下,质构与感官品质较高。
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| 关 键 词： | 川明参 猪肉 香肠 正交试验 |
Development of Healthy Chuanminshen violaceum Pork Sausage |
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| XIONG Chang-ding,WANG Lin.Development of Healthy Chuanminshen violaceum Pork Sausage[J].China Condiment,2019(7):104-106,117. |
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| Authors: | XIONG Chang-ding WANG Lin |
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| Affiliation: | (College of Life Science and Technology, Lingnan Normal University, Zhanjiang 524048,China;College of Cuisine, Sichuan Tourism University, Chengdu 610100, China) |
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| Abstract: | Based on the traditional processing technology of Sichuan-style sausage, the optimal formula of healthy Chuanminshen violaceum pork flavor sausage is determined by single factor test and orthogonal test for Chuanminshen violaceum additive amount,pork fat-to-lean ratio and starch additive amount with the color difference, texture properties and sensory characteristics of sausage as the evaluation indexes. The results show that the sausage quality is affected by Chuanminshen violaceum >starch>pork fat-to-lean ratio, which is Chuanminshen violaceum of 10%, pork fat-to-lean ratio of 2∶8 and starch additive amount of 8%. Under these conditions, the texture and sensory quality are higher. |
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| Keywords: | Chuanminshen violaceum pork sausage orthogonal test |
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