| 苜蓿粒复合灌肠的研制 |
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| 引用本文： | 柳艳霞,田玮,赵改名,李苗云,王成章,项松山.苜蓿粒复合灌肠的研制[J].草业科学,2009,26(11):125-129. |
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| 作者姓名： | 柳艳霞 田玮 赵改名 李苗云 王成章 项松山 |
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| 作者单位： | 1. 河南农业大学食品科学技术学院,河南,郑州,450002
2. 河南农业大学牧医工程学院,河南,郑州,450002 |
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| 基金项目： | 国家"十一五"科技支撑计划项目 |
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| 摘 要： | 选取大豆组织蛋白、苜蓿粒、变性淀粉三因素进行响应曲面（Response Surface Methodology, RSM）试验设计，研究了不同添加量对苜蓿粒灌肠出品率和质构特性的影响，并优化了添加量。结果显示，产品的出品率为97%～121%；灌肠的黏着性受苜蓿粒和大豆组织蛋白的影响(P<0.05)，大豆组织蛋白和变性淀粉的二次模型形式对黏着性产生影响 (P<0.01)；苜蓿粒和变性淀粉都与大豆组织蛋白交互作用于灌肠的黏着性 (P<0.01)；灌肠的凝聚性受大豆组织蛋白的影响(P<0.05)；优化后的最佳添加量为苜蓿粒8%、大豆组织蛋白3%、淀粉2%。
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| 关 键 词： | 灌肠 苜蓿 质构 响应曲面法 |
Study on compound sausages with alfalfa |
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| LIU Yan-xia,TIAN Wei,ZHAO Gai-ming,LI Miao-yun,WANG Cheng-zhang,XIANG Song-shan.Study on compound sausages with alfalfa[J].Pratacultural Science,2009,26(11):125-129. |
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| Authors: | LIU Yan-xia TIAN Wei ZHAO Gai-ming LI Miao-yun WANG Cheng-zhang XIANG Song-shan |
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| Institution: | LIU Yan-xia1,TIAN Wei2,ZHAO Gai-ming1,LI Miao-yun1,WANG Cheng-zhang2,XIANG Song-shan1(1.College of Food Science & Technology,Henan Agricultural University,Zhengzhou 450002,China,2.College of Animal Science & Veterinary Engineering,China) |
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| Abstract: | Effects of soy protein, alfalfa and modified starch on yield and texture characteristics of compound alfalfa sausage were studied, and the content of the three materials were optimized using RSM (Response Surface Methodology). Percentage of sausage yield were 97%-121%. Sausage adhesiveness was affected by alfalfa (P<0.05), soy protein and modified starch (P<0.01), in which there were interaction between alfalfa and soy protein (P<0.01), or between modified starch and soy protein (P<0.05). Therefore, the optimal content of sausage was composed of 8% alfalfa, 3% soy protein and 2% modified starch. |
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| Keywords: | sausage alfalfa texture response surface methodology |
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