紫薯花色生鲜肠的研制

将紫薯浓缩汁添加到香肠原料中,产品配方为:原料肉1500 g,淀粉150 g,水600 g,紫薯浓缩汁150 g,料酒105 g,干肠粉3 g,五香粉1.2 g,盐3 g,大豆分离蛋白30 g,异抗坏血酸钠0.75 g。试验结果表明:产品风味独特,营养丰富,值得进一步开发利用。

凝乳生鲜肠加工工艺研究

将一定比例氯化钙添加到牛乳中制得凝乳,并将其混合在生鲜肠中,制成一种有特性、营养和保健功能的新型产品。主要研究的内容是该种生鲜肠的生产工艺,原料的选择,配方和设备的使用以及成品的感官评价。并对该类生鲜肠以感官指标评定,确定凝乳生鲜肠的可行性。结果表明:凝乳添加比例为10%时,产品风味、组织状态最好。

肉灌制品的分类方法

肉类制品加工在我国具有悠久的历史,最初加工的品种是肉干,北魏时期(公元533～544年)贾思勰所著《齐民要术》,对肉制品加工技术已有详细的记载。我国香肠的加工距今也已有一千多年的历史,比较著名的有广东香肠、江苏如皋香肠、南京香肠、北京香肠等。

Characterization of Fresh Cheese with Addition of Probiotics and Prebiotics

Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evaluated. The addition of this microorganism was studied as： （1） lyophilized probiotic added to cheese curd and （2） by using milk previously fermented by this probiotic to produce the cheese. Cheese samples were microbiologically characterized after 0, 7, 14, 21 and 28 days of storage at a temperature of 4 ℃. The microbiological analyses conducted were quantification of total lactic acid bacteria, mesophilic microorganisms, Bif. animalis subps, lactis, coliforms at 30 ℃ and 45 ℃. Affective sensory test was conducted for two different cheese samples （with probiotic and with probiotic and prebiotic） as well as for control one week after manufacturing date. Cheese samples provided acceptable results for coliform counts at 30 ℃ and 45 ℃ in compliance with legislation. The cheese samples produced using milk fermented by probiotic showed counts of 107-108 CFU/g after 28 days of storage, which assures functional property for this product to be claimed.