杏鲍菇香肠配方及工艺优化研究
Meat Industry(2021)
Abstract
在传统香肠原辅料的基础上通过添加杏鲍菇来研发一种复合香肠.以香肠的感官品质为评价标准,通过单因素及正交试验来优化杏鲍菇复合香肠的配方和工艺.单因素试验结果表明,杏鲍菇添加量、亚硝酸钠添加量、绞肉方式这3个因素对香肠感官品质影响差异显著(p<0.05),是关键因素.正交试验结果表明,杏鲍菇添加量30%,亚硝酸钠添加量0.08g/kg,并采用"小筛"绞肉时香肠的感官品质最佳.
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