辅料添加对平菇肠感官和质构特性的影响研究

Effect of Accessory Addition on Sensory and Textural Properties of Pleurotus ostreatus Sausage

以平菇为试材,通过单因素试验,研究了各种辅料添加量对平菇肠感官品质和质构特性的影响规律。结果表明:以100g平菇浆料为基准,添加12%大豆分离蛋白、12%玉米淀粉、0.6%卡拉胶以及适宜调味料,混合均匀制成馅料,灌肠、蒸煮后,即可制成营养丰富、风味独特、口感良好的平菇肠。若配料中添加30%的鸡肉,则平菇肠的口感、风味更佳。平菇肠营养价值高,食用方便,具有良好的开发应用前景。

Taking Pleurotus ostreatus as the main material,the effect of accessory additions on sensory quality and textural property of P.ostreatus sausage were studied by single experiment.The results showed that using 100 g of mushroom pulp as the benchmark,12% soybean protein,12% corn starch,0.6% carrageenan and suitable seasonings were added into the pulp and mixed thoroughly.After filling the paste into the casing and heating,P.ostreatus sausage with rich nutrient and special taste was prepared.If adding 30% chicken,the taste and flavor of sausage would be better.P.ostreatus sausage was convenient and high nutrition and had a good development propect.