五彩果蔬水晶素香肠的研究

Study on crystalline sausage with colorful fruits and vegetables

研发了一种果蔬风味的素香肠,以玉米、胡萝卜、青豆、椰果、红椒5种果蔬组成的复合果蔬颗粒为主要原料,以卡拉胶、魔芋胶、黄原胶组成的复配胶体为载体,开发具有果蔬风味的五彩水晶素香肠。首先通过正交试验对复配胶体配方进行优化,确定复配胶体中卡拉胶∶魔芋胶∶黄原胶的复配比例;然后通过单因素试验和正交试验对五彩果蔬水晶素香肠的制作工艺进行研究和优化。确定各因素对产品感官品质影响大小依次是杀菌温度、复配胶体的添加量、复合果蔬颗粒添加量。最终确定五彩果蔬水晶素香肠所用复配胶体中卡拉胶∶魔芋胶∶黄原胶的复配比例为5∶3∶2,添加量为1.0%,复合果蔬颗粒添加量为20%,在100℃、40min条件下杀菌,此时的产品感官评价最好。

A type of sausage with fruit and vegetable flavor was developed,the five kinds of compound fruit and vegetable granules consisting of corn,carrot,green bean,coconut and red pepper were taken as the main raw materials,and the compound colloid consisting of carrageenan,konjac gum and xanthan gum was taken as carrier,and crystalline sausage with colorful fruits and vegetables was developed.Firstly,the formula of compound colloid was optimized by orthogonal experiment,and the ratio of carrageenan,konjac gum and xanthan gum in compound colloid was determined.The processing technology of crystalline sausage with colorful fruits and vegetables was studied and optimized by single factor experiment and orthogonal experiment.The order of the effect of each factor on the sensory quality of the product was sterilization temperature,the addition amount of compound colloid and the addition amount of compound fruit and vegetable granules.Finally,the ratio of carrageenan,konjac gum and xanthan gum used in crystalline sausage with colorful fruits and vegetables was determined and it was 5∶3∶2,and the addition amount was 1.0%,and the addition amount of compound fruit and vegetable granules was 20%,and under the sterilization conditions of 100℃for 40 min,the sensory evaluation of the product was the best.