摘要
探讨研发一种低钠的休闲香肠,采用氯化钾、氯化钙部分代替食盐氯化钠,并联合风味增强剂酵母提取物对配方进行优化;以感官评分为评价指标,采用单因素和正交试验确定最佳配方。结果表明,氯化钾替代比例为30%,氯化钙替代比例为10%,风味增强剂酵母提取物的添加量为0.3%,此时香肠的感官评价得分为9.4分。该条件下制作出的香肠不仅降低了钠盐的含量,而且质地良好,咸淡适中,滋味纯正,综合品质较好。
A kindofleisure sausage with low sodium was explored and developed,and potassium chloride and calcium chloride were used to partially replace salt and sodium chloride,and the flavor enhancer yeast extract was combined to optimize the formula.The sensory score was taken as the evaluation index,and single factor and orthogonal experiment were adopted to determine the optimum formula.The results showed thatthesubstitution ratio of potassium chloride was 30%,and thesubstitution ratio ofcalcium chloride was 10%,and the addition amount of flavor enhancer yeast extract was 0.3%.At this time,the sensory evaluation score of sausage was 9.4.Under this condition,the sodium content of sausage prepared was reduced,and it had good texture,moderate saltiness,pure taste and good comprehensive quality.
作者
吕广英
孔君
郑润愽
LU Guangying;KONG Jun;ZHENG Runyu
出处
《肉类工业》
2022年第5期16-19,共4页
Meat Industry
基金
2022年度河南省高等学校重点科研项目(22B550013)。
关键词
低钠
氯化钾
氯化钙
酵母提取物
low sodium
potassium chloride
calcium chloride
yeast extract
