燕麦香肠的配方优化研究

Study on the Optimization of the Formula of Oat Sausage

研究主要以猪肉、燕麦、马铃薯淀粉、红曲和大豆分离蛋白粉等为主要原料,采用单因素实验和正交实验对燕麦香肠的传统配方进行优化研究,结果表明:燕麦香肠的最佳工艺配方为猪瘦肉80%、猪脂肪20%时,燕麦2%、淀粉6%、红曲1.0‰复合其他的调味料。

The optimal processing recipes of oat sausage,in which the pork as a main raw material and oat, starch, red yeast and isolated soy protein powder as ingredients, were conducted by using the single factor and orthogonal experiments. The results showed that the best recipes for oat sausage were 80.0% lean meat,20.0% fat,2.0% oat,6.0% starch, 1.0 ‰ red yeast and other seasonings.