摘要
以传统熏煮香肠为研究对象,使用去脂猪后腿肉、燕麦纤维、抗性糊精、魔芋胶等主要原辅料开发低脂纤维熏煮香肠。在对原料肉去脂的基础上,通过单因素和正交试验优化产品配方和杀菌条件,最终使熏煮香肠中的脂肪含量降低至3%以下,膳食纤维含量增加至3%以上,同时使产品的感官评价获得了一定的提升。最终确定低脂纤维熏煮香肠的配方为:去脂猪后腿肉70%、燕麦纤维1%、抗性糊精2%、魔芋胶0.2%。杀菌条件确定为115℃,20min。在此条件下,优化后的产品脂肪含量降低至2.4%,总膳食纤维素含量增加至3.16%。同时蛋白质含量和感官评分等指标均有一定的提升。
Traditional smoked and cooked sausage was taken as research object,the main raw and auxiliary materials includingpork hindquarterremoving fat,oat fiber,resistant dextrinand konjac gum were used to develop smoked and cooked sausage with low-fat fiber.On the basis of degreasing raw meat,the product formula and sterilization conditions were optimized by single factor and orthogonal experiments.Finally,the fat content of sausage was decreased to less than 3%,and the dietary fiber content was increased to more than 3%.At the same time,the sensory evaluation of the product was improved in some degree.The formula of smoked and cooked sausage with low-fat fiber was finally obtained and it was as follows:pork hindquarterremoving fat was 70%,and oat fiber was 1%,and resistant dextrin was 2%,and konjac gum was 0.2%.The sterilization condition was determined to be 115℃for 20 min.Under this condition,the fat content of the optimized product was decreased to 2.4%,and the content of total dietary fiber was increased to 3.16%.Meanwhile,protein content and sensory score were improved in a certain degree.
作者
金维忠
王伟
丁国家
高玉龙
陈祥礼
JIN Weizhong;WANG Wei;DING Guojia;GAO Yulong;CHEN Xiangli
出处
《肉类工业》
2020年第9期13-17,共5页
Meat Industry
关键词
低脂
膳食纤维
感官评价
熏煮香肠
low-fat
dietary fiber
sensory evaluation
smoked and cooked sausage