川明参保健猪肉香肠的研制*-《中国调味品》

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摘要:: 在传统四川风味香肠的加工工艺基础上，通过川明参添加量、猪肉肥瘦比、淀粉添加量进行单因素试验和正交试验，以香肠的色差、质构性能和感官特性为评价指标，确定了川明参保健猪肉风味香肠的最佳配方。结果表明：在基础配方不变的情况下，影响香肠品质的是川明参＞淀粉＞猪肉肥瘦比，即川明参用量10％、猪肉肥瘦比2:8、淀粉添加量6％。在此条件下，质构与感官品质较高。

Abstract:: On the basis of the traditional processing technology of Sichuan flavor sausage, single factor experiment and orthogonal experiment were carried out by adding Chuanmingshen, pork fat-to-lean ratio and starch content. The optimum formula of Chuanmingshen health pork flavor sausage was determined by taking the color difference, texture and sensory characteristics of the sausage as evaluation indexes. The results showed that the sausage quality was affected by Chuanmingshen > starch > pork fat-to-lean ratio, which was 10% Chuanmingshen, 2:8 pork fat-to-lean ratio and 6% starch addition. Under these conditions, texture and sensory quality are higher