利用豆粕组织化产品生产即食香肠的研究

Production of instant sausage by extruded soybean meal

以组织化产品为主要原料,利用L9(34)正交试验得出即食香肠的最佳配方,结果表明:以二次挤压大豆组织蛋白为基准,大豆组织蛋白100%,谷朊粉35%,南瓜粉25%,卡拉胶1.5%,水分160%。所得香肠颜色亮黄,咸淡适中,有浓郁的豆香味;表面光滑、组织紧密;硬度适中,弹性好。将该香肠与市售香肠进行对比发现,在外观方面,该香肠还是有待提高的。但该香肠已经具备方便即食的特点,因而证明了将该组织化产品添加到食品中的可行性。

Using the extruded product as the main raw material,L9 （3^4）orthogonal experiment were conducted to get the optimum formula of the sausage. Results showed that the optimal ingredients of sausage were as follows：100% soybean protein, 35% wheat gluten, 25% pumpkin powder, 1.5% carrageenan, 160% water. The color of sausage was bright yellow, and the taste was delicious. The sausage also had full-bodied bean fragrance, smooth surface and tightening organization. Compared with commercial sausages,we found that in terms of appearance, this sausage needed to be improved in some way. However, the sausage had the characteristics of convenience and ready-to-eat, which proved the feasibility of extruded product added to the food.