菱角发酵香肠的研制

目的]开展菱角深加工技术研究,充分利用我国菱角资源,提高产品附加值。方法]将适量的菱角添加到发酵香肠中,利用正交试验设计,以pH和产品的感官评价为考察指标,确定菱角发酵香肠最佳工艺参数。结果]菱角发酵香肠最佳工艺参数为：菌种配比1∶1,发酵剂添加量105CFU/g,菱角添加量15%,发酵温度30℃。结论]此工艺条件下的产品具有良好的性状、色泽、组织状态、风味和口感等各项理化指标和微生物指标达国家标准。

Research on the Preparation of the Fermented Sausage Containing the Water Chestnut

Objective] The value-added of water chestnut product would be raised through the research on its processing technology for the full use of the water chestnut resources.Method] The amount of water chestnut was added into the fermented sausage and the optimal parameter of its product was orthogonally experimented based on the evaluation of pH value and sensory of the product.Results] The optimal parameter of the products was: the ratio of bacteria to material was 1∶1;the dosage of fermentation,105 CFU/g;the added amount of water chestnut,15% and the fermentation temperature,30 ℃.Conclusion] Under the condition,the products had good traits,color,tissue status,style and taste,and other physical and chemical indicators and microbial indicators were matched with the national standard.