山药肉类复合灌肠的配方优化研究

Study on Optimization of Compound Sausage of Yam and Meat

通过在灌肠配方中加入山药,原料经护色,腌制,斩拌,蒸煮等工序制得复合灌肠,增强了灌肠的营养保健功效,从而达到营养互补的目的。试验选择猪肉肥瘦质量比、山药添加量、改性玉米淀粉添加量以及山药添加方式为主要因素,研究不同因素的改变对山药复合灌肠感官品质的影响。试验结果表明:猪肉肥瘦质量比为1∶5,山药添加量为12%,淀粉添加量为18%,山药的添加状态为熟(糊状)时复合灌肠的弹性、组织状态、口感等最好。本研究为山药的深加工开辟了新的途径。

By adding yam in the sausage formula,compound sausage was researched by color protection,curing,chopping,cooking and other processes,at the same time enhanced the effect of the nutrition and health of the sausage and reached the purpose of nutrition complement. By taking pork fat and lean mass ratio,amount of yam,modified corn starch addition and adding state of yam as main factors,effects of different factors on the sensory quality of yam compound sausage was studied. The results showed that composite sausage elasticity,tissue state and taste were best when pork fat and lean mass ratio was 1 ∶ 5,yam amount was 12 %,the adding amount of starch was 18 % and adding state of yam was cooked paste. This research has opened up a new way for the deep processing of Chinese yam.