期刊论文

Study on substitute of fat meat cubes in Chinese sausage

中文

食品与机械

1003-5788

2010

26

6

131-134+147

10.3969/j.issn.1003-5788.2010.06.039

本校为第一机构

为减少中式香肠中的脂肪含量,研究制备魔芋猪皮浆混合凝胶块以替代其中的肥肉丁.分别测定魔芋精粉、食用碱、猪皮浆、淀粉等不同配比下凝胶质构的变化,在此基础上,采用正交试验优化凝胶条件.结果表明:当魔芋精粉为7 g/100 mL,食用碱0.5 g/100 mL,猪皮浆10 g/100 mL,淀粉6 g/100 mL时制得的混合凝胶质构较好,且替代50%的肥肉丁生产中式香肠,有较好效果.

In order to reduce fat for application of konjac-pigskin mixing gel in Chinese sausage,the effects of different conditions such as konjac,sodium carbonate,pig slurry,and starch on texture properties of mixing gel were conducted by single factor experiments.Then the orthogonal desigen was used to optimize the gel conditions.The results indicated that the mixing gel is good when the konjac is 7g/100mL,the edible alkali is 0.5g/100mL,the pigskin slurry is 10g/100mL,the starch is 6g/100mL,and it can get a effect when 50%spare tyre was r...