大豆分离蛋白在猪肉灌肠加工中的应用研究

Application Research on Soy Protein Isolate in the Processing of Pork-sausage

主要研究大豆分离蛋白在猪肉灌肠加工中的添加方法、添加量以及及食用胶种类的选择。通过试验,筛选出了最佳的工艺参数。当大豆分离蛋白以水化法添加且添加量为7%,淀粉的添加量为12%,水分的添加量为28%,食用胶选择黄原胶时,制作的灌肠制品各项感官指标较好。

In this paper, mainly researched on adding methods, gum types in the processing of pork-sausage. By experiment, methods adding soy protein isolate and addition quantity is 7%, give the product a good sensory index and structure. addition quantity of soy protein isolate and Selection of food the optimal parameters were obtained as follows： hydrated starch is 12%, water is 28%. Gum tragacanth, which can give the product a good sensory index and structure.