宋大巍,刘翯雯,张丽萍

• 1:黑龙江八一农垦大学食品学院

摘要(Abstract)：

将麻辣粉(粉碎粒度200目,辣椒粉∶麻椒粉为2∶1)添加到蒸煮香肠中,考察其对香肠品质和质构特性的影响。以精肉、肥膘、麻辣粉和淀粉添加量为实验因素,以香肠的蒸煮损失、颜色和感官特性等指标为目标值,确定麻辣香肠的最佳配方为麻辣粉1.5%,精肉80%,肥膘15%,淀粉5%。研究结果表明:在优化的配方条件下,麻辣香肠的乳化稳定性和出品率均显著提高(p<0.05)。随着麻辣粉添加比例的增加,香肠的pH、弹性和色差L值显著下降,色差a*值、b*值显著上升(p<0.05),硬度、咀嚼性和凝胶性显著上升。研究可以为高膳食纤维、低脂麻辣香肠的生产提供理论依据。

关键词(KeyWords)： 麻辣粉;蒸煮香肠;品质;质构;感官特性

Abstract:

Keywords:

基金项目(Foundation): 国家科技计划项目——国家杂粮工程技术研究中心组建项目(2011FU125X07)

作者(Author): 宋大巍,刘翯雯,张丽萍

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