为了研究黑麦非淀粉多糖(NSP)胶在香肠中的应用,以黑麦NSP胶、淀粉和肥猪肉添加量为因素,以黑麦NSP香肠咀嚼性为指标,通过单因素试验及响应面设计方法研究确定其在香肠中的最佳添加量为黑麦NSP胶用量2.44g、淀粉添加量1.55％、肥猪肉用量27.8％,在此条件下制备出的香肠咀嚼性为5472.68 Nomm.由感官评定玫瑰图可以得出黑麦NSP胶添加量对香肠的硬度和咀嚼性有显著影响,能够减小香肠产品的硬度,增强咀嚼性.本研究显示了黑麦NSP可以用于生产品质优良的低脂型香肠.%This paper studied the execution of rye non-starch polysaccharides (NSP) sausage. The effect of the amounts of rye NSP, starch, pork fat on the chewiness of sausage were investigated. Response surface methodology was used to study the factors and mathematics models were founded. The result shows that the sausage best craft condition. Rye NSP 2.44g, starch 1.55% and fat 27.8%. Sausage products were evaluated for quantified textu-ral attributes by a trained sensory panel, and descriptive profiles of textural attributes were obtained. The results showed that rye NSP gel could decrease hardness and increase chewiness. The best sausage had good quality and high acceptability. The study showed potential utilization value in low-fat rye NSP sausage.
展开▼
