贵州地方多味香肠加工工艺研究

Study on the processing technology of Guizhou local multi- flavor sausage

精选时令果蔬辅料,采取适宜的前处理方法,在果蔬等原辅料种类选用、比例确定、工艺参数方面采取混合设计,在黔式香肠中创新优化。确定复合发色剂用量为0.008%,发色助剂用量为0.05%,品质改良剂用量为0.5%,腌制时间为20h。添加4%的复合果蔬泥,烘制时间22h,评价硬度、弹性、恢复性、咀嚼性等指标,质构品质与感官品质达到一致。

Seasonal fruits and vegetables were selected as the auxiliary material and the appropriate pre- treatment methods were used. The mixed design was adopted in several aspects of the variety selection,ratio determination and technological parameters of the raw and auxiliary materials of fruits and vegetables,and it was innovated and optimized in Guizhou sausage. It was determined that the dosage of compounded colorant was 0. 008 %,the dosage of auxiliary colorant was 0. 05 %,the quality improver was 0. 5 %,and the curing time was 20 h. When 4 % fruits and vegetables paste was added and the baking time was 22 h,the indexes including hardness,elasticity,restoring ability and chewiness were evaluated,and the texture quality was coincident with sensory quality.