中式香肠的配方优化及品质评价

打开文本图片集

Formula Optimization and Quality Evaluation of Chinese Sausages

LI Jincheng'，WU Songting'，LIU Huijuan2* （1.College of Tea （Pu'er）， West Yunnan University ofApplied Sciences，Pu'er 665099， China; 2.Dehong Normal University， Dehong 678400， China）

Abstract： In this paper， Chinese sausages were prepared using pork as the raw material and green tea powder， soybean oligopeptides，etc.as auxiliary materials.Sensory scores were taken as the evaluation index，and singlefactortrialsand orthogonal trials were adopted for formula optimization.Theresults show that the optimal proces is achieved when the ratio of fat to lean is 3：7（g：g） ， the addition amount of green tea powder is 0.15% the addition amount of salt is 2.0% ，and the addition amount of soybean oligopeptide is 1.5% . After physical and chemical index tests， the product contains 19g of fat and 14.6g of protein per 100g ，and the nitrite content is （204 7.5×10-2mg⋅kg-1 . From the perspective of microbiology， the colony count was 88CFU⋅g-1 ，and no Escherichia coli or other harmful bacteria were detected in the product.

Keywords： Chinese sausage; soybean oligopeptides; green tea powder; organoleptic qualities

中式香肠，也称为腊肠、中国香肠或中式干肠，是中国传统的一种腌制肉制品。（剩余3803字）