金针菇玉米胡萝卜复合香肠的配方及蒸煮损失率研究

Study on the formula of cooking loss rate of compound sausage of Flammulina velutipes corn and carrot

以猪肉和鱼肉为主要研究原料,添加大豆分离蛋白、玉米淀粉、金针菇、玉米粒和胡萝卜等辅料,经腌制、混合、灌制、烘烤和蒸煮等工艺制作金针菇玉米胡萝卜复合香肠。以感官评分和蒸煮损失率为指标,利用单因素实验研究各因素对复合香肠品质的影响,再利用响应面实验进行优化,确定复合香肠的最优配方。实验结果表明:各因素的添加量分别为鱼肉泥50.24%、大豆分离蛋白3.17%、玉米淀粉8.38%、金针菇8%、胡萝卜泥5%和玉米粒8%,在此条件下制成的复合香肠形态完整,口感良好,具有金针菇、玉米和胡萝卜的独特风味,营养丰富,更能满足大众需求。

In this study,pork and fish meat were used as the main raw material and soy protein isolate,corn starch,Flammulina velutipes,corn kernels,carrot and other auxiliary materials were added.The compound sausage of Flammulina velutipes corn and carrot was made,through pickling,mixing,filling,baking,steaming and other processes.The single factor tests were conducted to study the impact of various factors on the quality of the compound sausage,when the sensory score and cooking loss rate were used as the index.Then response surface tests were used to optimize the optimal formula for the compound sausage.The results showed that fish meat puree addition was 50.24%,soy protein isolate addition was 3.17%,corn starch addition was 8.38%,Flammulina velutipes was 8%,carrot puree addition was 5%,and corn kernels addition was 8%.Under this condition,the compound sausage prepared was well-shaped and had a good in taste.It had the unique flavor of Flammulina velutipes,corn and carrots.It was nutritious and could meet the needs of the current needs of the public.