地塞米松磷酸酯结构式 菊粉取代玉米磷酸酯双淀粉对香肠质构和感官特性的影响.docVIP

地塞米松磷酸酯结构式 菊粉取代玉米磷酸酯双淀粉对香肠质构和感官特性的影响 现代食品科技Modern Food S cience and Technology2015, Vol.31, No.7菊粉取代玉米磷酸酯双淀粉对香肠质构和 感官特性的影响罗登林，武延辉，徐宝成 （河南科技大学食品与生物工程学院，河南洛阳 471023）摘要：本文以鸡肉和猪肉为原料，在香肠的生产过程中用短链菊粉按照 0%(对照组)、10%、30%、50%、70%、100%的比例取 代玉米磷酸酯双淀粉，探索对香肠品质的影响。试验采用质构仪和色差计分别测定香肠的质构特性和色泽，同时进行感官评价，并计 算蒸煮损失。结果表明：菊粉取代玉米磷酸酯双淀粉后，各组香肠的弹性与对照组差异不显著 (p>0.05)，而硬度和咀嚼性显著降低 (p0.05)；菊粉的添加降低了香肠的蒸煮损失，说明香肠的出品率得到提高。综合各项分析，当菊粉取代玉米磷 酸酯双淀粉的比例为 70%时，香肠的评分值最高且品质有显著提高。 关键词：短链菊粉；玉米磷酸酯双淀粉；香肠；质构特性；感官品质 文章篇号： 1673-9078(2015)7-211-217 DOI: 10.13982/j.mfst.1673-9078.2015.7.033Effect of Different Substitution Ratios of Inulin for Maize Distarch Phosphate on Sensory and Textural Properties of SausagesLUO Deng-lin, WU Yan-hui, XU Bao-cheng (College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)Abstract: Different substitution ratios of short-chain inulin (0%: control, 10%, 30%, 50%, 70%, 100%) for maize distarch phosphate were used during the preparation of sausages and their effect on chicken and pork sausage quality was investigated. Textural properties and color parameters of sausages were determined by texture and chromatic aberration analyzers. Cooking loss and sensory evaluation were measured as well. The springiness of the sausages in the experimental and control groups (p > 0.05) was similar. Inulin-containing sausages showed an overall improvement in mouthfeel due to the significant decrease in hardness and chewiness (p 0.05). Cooking loss in the experimental groups was lower than that in the control group, suggesting that the yield of inulin-containing sausages was higher. In summary, sausages scored the highest and showed obvious improvement in quality with 70% substitution ratio of short-chain inulin for maize distarch phosphate. Key words: inulin; maize distarch phosphatewww.wE ; sausage; textural properties; sensory quality菊粉 （inulin） ， 又称菊糖， 是由 D-果糖经 β （1→2） 糖苷键连接而成的线性直链多糖，末端常带一个葡萄 糖残基，平均分子质量为 5500 左右，聚合度（DP） [1] 为 2~60， 其中平均聚合度≤10 的菊粉称为短链菊粉 。