胡萝卜火腿肠的研制

Study on the Formula of Carrot Flavor Sausages

[目的]寻求胡萝卜风味火腿肠的最佳配方。[方法]以猪肉和胡萝卜为主要原料,以大豆蛋白和糯米淀粉为辅料,采用单因素试验确定了胡萝卜汁的最佳添加范围。再通过正交试验确定胡萝卜汁、糯米淀粉、大豆蛋白、卡拉胶、食盐、香辛料、味素、白糖的最佳添加量。[结果]最佳配方为猪肉60%(肥瘦比1∶4)、胡萝卜汁13%、糯米淀粉8%、大豆蛋白4%、卡拉胶0.3%、食盐3%、香辛料0.8%、味素0.3%、白糖1.2%。[结论]该研究不仅丰富了火腿肠的种类,增添了肠制品的营养,也为胡萝卜的深加工开辟了一条新道路,具有良好的市场前景。

[Objective] To search for the optimum formula of carrot flavor sausages.[Method] With pork and carrots as the main raw materials and soybean albumen and glutinous rice starch as adjunct,the single factor test was adopted to determine the optimum addition range of carrot juice,and then the orthogonal experiment was carried out to determine the best addition amount of carrot juice,glutinous rice starch,soybean albumen,carrageenin,salt,spice,monosodium glutamate and white sugar.[Result] The optimal formula was 60% pork（fat/muscle ratio 1∶ 4）,13% carrot juice,8% glutinous rice starch,4% soybean albumen,0.3% carrageenin,3% salt,0.8% spice,0.3% monosodium glutamate and 1.2% white sugar.[Conclusion] The study not only richened the varieties of sausages and added more nutrients to the sausage products,but also paved a new path and broad marketing prospect for the deep processing of carrots.