低温即食川味腊肠工艺研究

Study on the technology of low-temperature instant Sichuan-type sausage

实验先通过单因素分析(食盐、辣椒粉、麻椒粉、糖等不同添加量)对低温即食川味腊肠感官评分的影响,再应用正交试验来进行工艺研究。结果表明,低温即食川味腊肠的最佳配方为:食盐的添加量为1.8%、辣椒粉的添加量1%、麻椒粉的添加量0.5%、糖的添加量3%,经验证感官评分90.9分。

The effect of single factor（different adding amount of salt,chilli powder,hemp pepper powder and sugar） on sensory value of low-temperature instant Sichuan-type sausage was studied,then the orthogonal experiment was applied,and the technology was conducted to study. The results showed that the optimum formula of low-temperature instant Sichuan-type sausage was as follow： the adding amount of salt was 1. 8%（based on the total mass）,and the adding amount of chilli powder was1%,and the adding amount of hemp pepper powder was 0. 5%,and the adding amount of sugar was3%. The verified sensory score was 90. 9 points.