新型红枣肉类复合灌肠工艺研究

Research of compound sausage with jujube

介绍了将红枣粉添加到猪肉中制成复合灌肠的工艺研究。通过L(934)正交实验并结合感观评定得出最优组合:肥瘦肉质量比1∶4,红枣粉与淀粉分别为猪肉质量的10%和8%。最后以最佳组合制成灌肠在常温下存放一个月后,进行理化指标和微生物指标检测,测得各项指标均符合肉与肉制品国家标准。红枣肉类复合灌肠具有红枣和肉的风味,同时具有提高灌肠营养价值和改善灌肠风味等作用。

Sausage with jujube and pork was studied. Using orthogonal designing and sensory assess, the optimal formula was fat ： thin（1 ： 4）,jujube（10 %）,potato starch （8% ）.Then made sausages with the optimal formula, examined their physic and chemical indexes and microorganism indexes after it was placed at normal temperature for a month.All the targets of the sausages accord with China national standard of meat and food.The sausage had jujube and pork＇s flavors, at the same time improve the sausage＇ s nutritional value and flavor.