鹰嘴豆牛肉肠的研制

Preparation of chickpea beef sausage

将牛肉经腌制、斩拌成肉糜,再添加浸泡煮制后的鹰嘴豆,经混合、灌肠、烘制、蒸煮等工艺制备鹰嘴豆牛肉肠。以黏着性、硬度质构特性为考察指标,在单因素实验基础上,采用正交试验优化鹰嘴豆牛肉肠制作中黏结剂添加工艺,结合感官评定,进一步采用综合评分法确定最优工艺。黏结剂的最优组合为卡拉胶0.7%,明胶0.1%,变性淀粉10%,制得的牛肉肠的黏着性和硬度质构指标分别为29.5、364.3 g,鹰嘴豆与牛肉肠结合程度最高且成品感官特性最好。鹰嘴豆牛肉肠中总黄酮含量为0.032 8 mg/g。

A kind of chickpea beef sausage was obtained through blending, cutting and cooking. Chickpea was added into beef after soaked and cooked, then the mixture was minced and pickled. With adhesion and hardness as texture inde- xes, based on the single factor experiment, orthogonal experiment was applied to optimize the processing of preparation of chickpea beef sausage. Furthermore, combined with sensory evaluation, comprehensive scoring method was adopted to de- termine the optimum process finally. The results showed that the optimum combination was： binder： carrageenan 0.5%, gelatin 0.1% , modified starch 10%. Under these conditions, adhesion and hardness of beef sausage were 29.5 and 364.3 g, respectively. The chickpeas and beef sausage have the highest degree of combination and the sensory characteristics of product is the best. The total flavonoid content of chickpea beef sausage was up to 0.032 8 mg/g.