椰果芝士玉米风味香肠的研究

Study on sausage with coconut cheese and corn flavor

实验研究了一种以猪精肉、鸡胸肉、芝士颗粒、玉米颗粒、椰果颗粒为主要原料,具有椰果芝士玉米风味的熏煮香肠工艺。通过单因素试验,确定影响产品感官品质主要因素的最佳范围;在此基础上结合正交试验,对椰果芝士玉米风味香肠的制作工艺进行研究和优化。各因素对产品感官品质影响大小依次是杀菌温度、玉米颗粒添加量、椰果颗粒添加量、芝士颗粒添加量。最终确定椰果芝士玉米风味香肠配方中芝士添加量8%、玉米添加量10%、椰果颗粒添加量6%。在102℃,24min条件下杀菌,此时的产品感官评价最佳。

The pig lean meat,chicken breast,cheese granules,corn granules and coconut granules were taken as raw material,and the technology of smoked and cooked sausage with coconut cheese and corn flavor was studied.Through single factor experiment,the best range of main factors affecting the sensory quality of products was determined,and orthogonalexperiment was combined on this basis,and the processing technology of sausage with coconut cheese and corn flavor was studied and optimized.The order of factors on the sensory quality of the product was obtained and it was followed by the sterilization temperature,the addition amount of corn particles,the addition amount of coconut particles,and the addition amount of cheese particles.Finally,the formula ofsausage with coconut cheese and corn flavor was determined and it was as follows:the addition amount of cheese was 8%,and the addition amount of corn was 8%,and the addition amount of coconut was 6%.The sensory evaluation of the product was the best when it was sterilized at 102℃temperature for 24 min.