低钠广式腊肠复合配方的优化研究

Study on the optimization of compound formula of Cantonese sausagewith low sodium

试验将氯化钾、氯化镁作为钠盐替代物部分替代氯化钠,添加鸡肉替代部分猪肉,以感官评价、色差值、硬度、咀嚼性及过氧化值为综合评价指标,利用单因素及正交试验设计优化广式腊肠民间配方,得到低钠广式腊肠的最佳复合配方。结果显示:25%氯化钾和18%氯化镁,作为复合替代盐替代部分食盐,32%的鸡肉替代猪肉,并添加0.1%的红曲米粉,所制做的广式腊肠品质最好。

Potassium chlorideand magnesium chloride were taken as sodium salt substitute,and sodium chloride was partially replaced by it,and chicken was added topartially replace pork.The sensory evaluation,chromatic aberration value,hardness,chewiness and peroxide value were taken as comprehensive evaluation indexes,and single factor and orthogonal experiment were used to design and optimize folk formula of Cantonese sausage,and the optimum compound formula of Cantonese sausagewith low sodium was obtained.The results showed that 25%and 18%potassium chloride and magnesium chloride were taken as compound replacement salt,and salt was partially replaced by it,and pork was replaced by 32%chicken,and 0.1%red yeast rice flour was added,and the quality of Cantonese sausage was the best.