苜蓿粒复合灌肠的研制

Study on compound sausages with alfalfa

选取大豆组织蛋白、苜蓿粒、变性淀粉三因素进行响应曲面（Response Surface Methodology，RSM）试验设计．研究了不同添加量对苜蓿粒灌肠出品率和质构特性的影响，并优化了添加量。结果显示，产品的出品率为97％～121％；灌肠的黏着性受苜蓿粒和大豆组织蛋白的影响（P〈0．05）。大豆组织蛋白和变性淀粉的二次模型形式对黏着性产生影响（P〈0．01）；苜蓿粒和变性淀粉都与大豆组织蛋白交互作用于灌肠的黏着性（P〈0．01）；灌肠的凝聚性受大豆组织蛋白的影响（P〈0．05）；优化后的最佳添加量为苜蓿粒8％、大豆组织蛋白3％、淀粉2％。

Effects of soy protein, alfalfa and modified starch on yield and texture characteristics of compound alfalfa sausage were studied, and the content of the three materials were optimized using RSM （Response Surface Methodology）. Percentage of sausage yield were 97%--121%. Sausage ad- hesiveness was affected by alfalfa （P〈0. 05）, soy protein and modified starch （P〈0.01）, in which there were interaction between alfalfa and soy protein （P〈0.01）, or between modified starch and soy protein （P〈0.05）. Therefore, the optimal content of sausage was composed of 8% alfalfa, 3% soy protein and 2% modified starch.