羊血肠配方优化研究

Study on optimization of recipe of sheep blood sausage

锡林郭勒羊血肠一直是当地人们喜爱的蒙餐食品,味道鲜美,营养价值高。试验以新鲜的东乌珠穆沁羊血为原料,通过对羊血肠中添加的辅料调整,进行单因素和正交试验对羊血肠的配方进行了优化。结果表明:在白菜的添加量为2.5%,面粉的添加量为2%,韭菜花的添加量为1%时,羊血肠的品质最佳,产品质地细嫩,既不松散也不坚硬,富有弹性,颜色鲜艳,融合了菜和血特有的香气。

Xilingol sheep blood sausage has always been a favorite Mongolian food among local people. It tastes delicious and has high nutritional value. The fresh East Ujimqin？ sheep blood was taken as material in this experiment. Through the adjustment of the minor ingredients in sheep blood sausage, the single factor experiment and orthogonal experiment were taken to optimize the recipe of sheep blood sausage. The results showed that when the addition of cabbage, flour and leek flower were 2.5% , 2% and 1% respectively, the quality of sheep blood sausage was best. The texture of the product was tender and neither loose nor hard. It had high resilience and bright color. And it fused the vegetable and the unique aroma of blood.