芸豆蛋白添加量对香肠品质的影响

Effect of Kidney Bean Adding Amount on the Sausage Quality

芸豆蛋白添加到肉制品中，可保持肉汁，促进脂肪、水的吸收，在香肠加工中还起着定形和增加香肠肉质感的作用。通过在香肠中加入不同比例的芸豆蛋白，探究芸豆蛋白添加量对香肠品质的影响，最终确定芸豆蛋白添加量为2％。3％时，香肠切面坚实、口感鲜嫩、香而不腻、富有色泽，同时香肠的得率也十分可观，香肠的品质最好。

By adding kidney bean protein to the meat products, can keep products gravy, promote the absorption of fat and water, also plays processing stereotypes and increasing the role of sausage meat texture. This experiment by adding different proportions of sausage in kidney bean protein, explore the impact of kidney bean protein content on the quality of sausage. The final determination of kidney bean protein content is 2%-3%, sausage section solid, taste fresh and delicious but not greasy, rich color. At the same time, the rate of sausage is very considerable, the quality of the sausage is the best.