新型松仁玉米香肠的研制

Development of new type pine nut and corn sausage

探讨以松仁、玉米为主要辅助原料新型低温香肠的生产工艺和配方,采用正交试验方法,研究制作松仁玉米香肠的最佳工艺,通过对松仁玉米香肠的组织状态、风味、口感、色泽、营养指标等的检测,找出不同复合比例的最佳配比。结果表明松仁添加量1.5%、玉米添加量8%、洋葱添加量1%、胡萝卜2%,香肠添加变性淀粉6%、肥瘦比例2∶8,制作出的松仁玉米香肠效果最佳且产品营养价值也得到提高。

In this paper,the processing technology and formula for new type of low temperature sausages using pine nut and corn as the main supplementary material were discussed.The optimal processing technology was studied by the orthogonal testing method.And the best proportion of different complex proportion was determined by examining the state of organism,flavor,texture,color,luster and nutritional index of the pine nut corn sausage.The results showed that the optimum addition was： pine nuts 1.5%,corn 8%,onion 1%,carrot 2%,modified starch 6%,and the rate of fat and lean 2：8,and the producing pine nuts corn sausage could achieve the optimal effect and its nutritional value was also improved.