| 米糠膳食纤维对熏煮香肠质构的影响 |
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| 引用本文： | 蓝海军,刘成梅,罗香生,刘伟,毕双同,汪志凌. 米糠膳食纤维对熏煮香肠质构的影响[J]. 农产品加工．学刊, 2009, 0(8): 15-17,23. DOI: 10·39691jissn·1671-9646(X)·2009·08·004 |
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| 作者姓名： | 蓝海军 刘成梅 罗香生 刘伟 毕双同 汪志凌 |
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| 作者单位： | 1. 国家稻谷加工技术研发分中心江西省赣粮实业有限公司,江西,南昌,330047
2. 南昌大学食品科学与技术国家重点实验室南昌大学中德食品工程中心,江西,南昌,330047 |
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| 摘 要： | 将米糠膳食纤维添加到熏煮香肠中替代部分脂肪,得到低脂香肠,米糠膳食纤维在肠馅中的添加量分别为0%,1%,3%,5%,7%,9%,11%。通过感官评定和TPA测定,对添加不同比例膳食纤维的香肠进行质构分析,结果表明膳食纤维的添加量为9%时,香肠的质构和口感较好。TPA压缩测定中的硬度、黏聚性、弹性和咀嚼性分别达到137.32N,0.59,2.84,864.51g,与普通市售香肠的132.58N,0.56,3.01,685.46g相近。
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| 关 键 词： | 米糠膳食纤维 低脂香肠 质构 |
Effect of Dietary Fibre from Rice Bran on the Texture of Smoked Sausage |
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| Lan Haijun,Lin Chengmei,Luo Xiangsheng,Liu Wei,Bi Shuangtong,Wang Zhiling. Effect of Dietary Fibre from Rice Bran on the Texture of Smoked Sausage[J]. Nongchanpin Jlagong.Xuekan, 2009, 0(8): 15-17,23. DOI: 10·39691jissn·1671-9646(X)·2009·08·004 |
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| Authors: | Lan Haijun Lin Chengmei Luo Xiangsheng Liu Wei Bi Shuangtong Wang Zhiling |
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| Affiliation: | 1.National R&D Center for Rice Processing;Jiangxi Ganliang Co.;Ltd;Nanchang;Jiangxi 330096;China;2.State Key Laboratory of Food Science and Technology;Sino-German Food Engineering Center;Nanchang University;Jiangxi 330047;China |
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| Abstract: | The contents of 0%,1%,3%,5%,7%,9%,11% of dietary fiber(DF) from rice bran were added into the smoked-and-cooked sausage to substitute low-fatty sausage for part of fat.Analysis on the texture of different sausage above by two measurements, sensory and TPA measurement was studied.The results showed that the optimum DF was 9% .The hardness, cohesiveness, springiness, mastication was reached to 137.32 N, 0.59, 2.84, 864.51 g.These texture parameters were up to market selling par:132.58 N,0.56,3.01,685.46 g. |
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| Keywords: | dietary fiber of rice bran low fat sausage texture |
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