小米复合火腿肠工艺配方及品质特性与研究.pdfVIP

第八届中国肉类科技大会论文集 肉类加工 小米复合火腿肠的工艺配方及品质特性研究 1 1* 2 3 夏建新 ，王海滨 ，徐群英 ，郜青云 (1.武汉工业学院食品科学与工程学院，湖北 武汉 430023；2.湖北省农产品加工与转化 重点实验室，湖北 武汉 430023；3.华中师范大学政治学研究院，湖北 武汉 430079) 摘 要：为了探索小米在肉制品中的适用性，研制开发新型小米复合火腿肠。通过单因 素试验分析了主要原辅料对小米复合火腿肠品质特性、嫩度及保水性的影响。结果表明：随 着小米添加量的增加，复合火腿肠的嫩度显著(p0.05)下降(3.46N-7.62N)；保水能力显著 (p0.05)提高；瘦肥比对小米复合火腿肠硬度、弹性及咀嚼性影响显著，小米添加量对复合 火腿肠粘聚性影响极显著(p0.01)。通过正交试验对小米复合火腿肠的工艺配方进行了优 化，结合感官评定及质构测定，确定了小米复合火腿肠的最佳工艺配方：瘦肥比 90:10、小 米9%、玉米淀粉8%、大豆分离蛋白2%、水分11%、NaCl 3%。 关键词：小米；火腿肠；感官评价；质构剖面分析；嫩度；保水能力 Process Formula Optimization and Quality Characteristics of Compound Millet Ham Sausages 1 1 2 3 XIA Jian-xin , Wang Hai-bin *, Xu Qun-ying , Gao Qing-yun (1.College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; 2.Hubei Key Laboratory for Processing and Transformation of Agricultural Product, Wuhan 430023, China; 3.Institute of Political Science, Huazhong Normal University, Wuhan 430079, China) Abstract: In order to explore the suitability of millet in the meat products, a new style compound millet sausage was prepared. Effects of the main materials on the quality attributes, tenderness and water-holding capacity of compound millet sausages were investigated by single factor experiment. Results showed that tenderness of compound millet sausage significantly(p 0.05) decreased from 3.46N to 7.62N, on the contrary, water