一种啤酒肠的制作工艺研究

Study on a kind of beer sausage processing technology

在普通香肠类产品用料的基础上加入啤酒,采用简便常规工艺制作一种啤酒肠,通过单因素试验和正交试验研究,探讨啤酒、大豆蛋白粉的添加量,以及蒸煮温度对啤酒肠品质的影响。结果表明,影响啤酒肠品质的主次因子为:啤酒>蒸煮温度>大豆蛋白粉。啤酒肠制作的最佳配方为:(斩拌料RII)牛肉35kg,冰水10kg,食盐0.9kg,复合磷酸盐0.195g,异抗坏血酸钠115g,葡萄糖120g,亚硝酸钠11g;搅拌料为RII牛肉(用φ8mm孔板绞制的)15kg、SV肉40kg和KUHI肉55kg,食盐2.2kg,大豆蛋白0.8kg,白胡椒粉0.33kg,豆蔻粉0.11kg,胡荽子粉0.055kg,苋蒿粉0.21kg,芥末籽粉1.1kg,啤酒2.4kg,冰水28.5kg;蒸煮温度为78℃时效果最佳。按这种方法制作的啤酒肠脆爽有弹性,又有较强的肉粒感。

On the basis of ordinary sausage products materials, beer was added. Simple and routine technology was adopted to produce a kind of beer sausage. The effect of the adding amount of beer and soybean protein powder and cooking temperature on beer sausage quality was explored through single factor experiment and orthogonal experiment. The results showed that major/minor factors which affected beer sausage quality were： beer 〉 cooking temperature 〉 soybean protein powder. The optimum formula of producing beer sausage was： （cutting and mixing materials RII） beef 35kg, ice water 10kg, salt 0. 9kg, compound phosphate 0. 195kg, sodium erythorbate 115g, glucose 120g and sodium nitrite llg; mixing materials were RII beef （stranded with Ф8mm orifice plate） 15kg, SV meat 40kg, KUHI meat 55kg, salt 2. 2kg, soybean protein 0. 8kg, white pepper powder 0. 33kg, cardamom powder 0. llkg, coriandri powder 0. 055kg, caraway powder 0.21kg, mustard seed powder 1.1 kg, beer 2.4kg and ice water 28.5kg; when cooking temperature was 78℃, the effect was the best. Beer sausage produced with this method was crisp, elastic and had stronger sense of meat grains.