添加圆苞车前子壳粉的猪肉香肠配方优化及品质特性研究

Optimization of Recipe and Quality Characteristics of Pork Sausage with Psyllium Seed Husk Powder

旨在研究用圆苞车前子壳粉和魔芋粉作为香肠的部分脂肪代替物,降低香肠的脂肪含量、提高香肠的膳食纤维含量以及改善香肠口感,为制作低脂、高膳食纤维的香肠提供参考依据。以猪后腿纯瘦肉为主要原料,圆苞车前子壳粉、魔芋粉、红曲红作为辅料,以感官评价、持水性、质构特性(硬度、弹性)、亮度值和红度值为评价指标,考察圆苞车前子壳粉、魔芋粉、红曲红3个因素对香肠产品品质的影响。在单因素研究的基础上,通过响应面试验优化得到产品的最佳配方为:圆苞车前子壳粉2.8%、魔芋粉1.4%、红曲红0.3%,在此工艺条件下制得的香肠产品脂肪含量降低至2.9%,其切面光滑平整、结构紧密、软硬适中、富有弹性,具有较浓郁的肉香味。

The aim is to study the use of Psyllium(Plantago ovata Forssk.)seed husk powder and konjac powder as partial fat substitutes for sausages,in order to reduce the fat content of sausages,increase the dietary fiber content of sausages,and improve the taste of sausages.This provides a reference basis for producing low-fat and high dietary fiber sausages.Using pure lean pork as the main raw material,the effects of three factors on the quality of sausage products were investigated using sensory evaluation,water holding capacity,texture characteristics(hardness,elasticity),brightness value,and redness value as evaluation indicators,including Psyllium seed husk powder,konjac powder,and monascus red as auxiliary materials.On the basis of single factor research,the optimal results of the product obtained through response surface methodology optimization were as follows:Psyllium seed husk powder 2.8%,konjac powder 1.4%,and monascus red 0.3%.Under these process conditions,the fat content of the sausage product was reduced to 2.9%.The cut surface was smooth and flat,the structure was tight,the hardness was moderate,the elasticity was rich,and it had a strong meat flavor.