复合添加剂对中式腊肠品质的影响

Effects of Compositel Additives on Quality of Chinese Sausage

目的:研究大豆蛋白、茶多酚等复合添加剂对中式腊肠品质的影响;方法:以猪肉为原料,对食用大豆蛋白、谷氨酰胺转氨酶、茶多酚、异抗坏血酸钠进行了单因素和正交试验,探究各因素对中式腊肠色泽和质构的影响;结果:结果表明,当食用大豆蛋白添加量为3%,谷氨酰胺转氨酶添加量为2.0%,茶多酚添加量为0.06%,异抗坏血酸钠添加量为0.05%时,中式腊肠的色泽和质构特性达到最优。结论:为生产品质优良的中式腊肠提供理论依据。

Objective： The quality of Chinese sausage was researched. Method： With pork as raw material, a number of factors for the color and texture properties, including soybean protein, tea polyphenols, TG enzyme and sodium isoascorbic, were discussed. An orthogonal experiment was conducted to optimize the sausage conditions. Result： The obtained optimal conditions for the Chinese sausage are soybean protein 3%, tea polyphenols 0.06%, TG enzyme 2.0%, and sodium isoascorbic 0.05%. Conclusion ：The results provide the theoretical basis for producing good quality of Chinese sausage.