茶叶粉对川式香肠抗脂肪氧化及调香作用初探

Original study on effect of tea powder on fat anti-oxidation and flavor congruity of Sichuan-type sausage

川式香肠是传统中式香肠里的特色产品,深受消费者喜爱,但由于产品的脂肪含量较高,不利于贮藏,货架期往往较短,而且口味和营养比较单一。笔者以AV值(酸价)和POV值(过氧化值)为评定指标,考察了绿茶、红茶、花茶对川式香肠抗脂肪氧化的能力,并用正交分析得出了茶叶粉添加的最佳配比,同时考察了料茶叶粉作为调香料使用的效果。

Si Chuan-type sausage is accepted by consumers as o ne of characteristic food of Chinese conventional sausages. Yet its shelf-life is not long for high fat content. Moreover, its flavor and nutrition are simple, too. In this article, fat anti-oxidation capability of green tea, red tea and jasmine tea are testd with AV and POV as standards. The best proportion of tea p owder is confirmed by orthogonal test and effect of tea powder as perfume is tes td at the same time .