胡萝卜营养灌肠的开发研制

Development of Nutrient Sausage with Carrots

把胡萝卜作为蔬菜原料,采用传统配料和现代工艺相结合制成胡萝卜营养灌肠,既可降低成本,又可强化营养。通过正交试验得到产品的最佳配比,试验表明:最佳用量分别为:瘦肥肉质量比为4∶1、胡萝卜的最适添加量为15%、淀粉的最适添加量为18%(以猪肉的重量计)。添加了胡萝卜的灌肠,不仅有良好的风味口感,而且改善了营养组成,为蔬菜深加工提供了另一途径。

Carrots were used as the vegetable materials to prepare sausage with the carrot taste through combining the traditional description with the modern technology. The processing could not only decline sausage cost,also enhance its nourishment. The optimum processing parameters and the product quality indexes of the compound sausage were gotten by the orthogonal test. The results revealed that the optimum recipe followed the ratio of meat to fat 4：l,the carrot quantity 15%, the starch quantity 18%. The sausage added with carrot not only has a good flavor,also a reasonable nutrient constitute. To produce the sausage added in carrot is an alternative method to process vegetable.