为丰富发酵香肠品种,增加消费者选择可能性,以菊粉部分代替肥肉,以大豆拉丝蛋白部分代替瘦肉,在肉馅中添加绿茶茶叶提取液,用开菲尔作为发酵剂,开发茶风味低脂黑猪肉开菲尔发酵香肠。通过质构仪结合感官评定,对产品主料配方进行研究;以感官评分为评价指标,在单因素试验基础上经正交试验确定了产品的最佳工艺条件。优化得到产品配方(质量分数)为:猪瘦肉56%,猪肥肉10%,菊粉10%,大豆拉丝蛋白9%,茶叶提取物15%,食盐2%、白砂糖0.4%、葡萄糖0.5%、味精0.01%、五香粉0.2%、亚硝酸盐0.002%;最佳发酵工艺条件为:发酵剂0.4%,发酵温度30 ℃,发酵时间27 h。综上所述,用少量的菊粉及大豆拉丝蛋白分别部分替代肥肉及瘦肉,添加少量茶叶提取物,以开菲尔为发酵剂,生产发酵香肠可行,在此条件下,产品色泽均匀,茶香味与发酵芳香风味协调,口感润滑,质地紧密。
The kefir fermented tea flavor sausages was developed by using inulin, soybean, green tea extract and kefir as the fermentation agent. The formula of the product was studied by texture analyzer combined with sensory evaluation. And the optimal fermentation conditions of the product were determined by orthogonal test on the basis of single factor test with sensory score as evaluation index. The optimal formula of the product was: 56% lean pork, 10% fat, 10% inulin, 9% soybean fibroin, 15% tea extract, 2% salt, 0.4% sugar, 0.5% glucose, 0.01% monosodium glutamate, 0.2% five spices powder and 0.002% nitrite. The optimal fermentation conditions were: 0.4% starter, 30 ℃ and 27 h. Overall, it is feasible to produce fermented sausage by using a small amount of inulin and soybean fibroin instead of fat meat and lean meat; and by adding a small amount of tea extract and kefir as fermentation agent. Under this condition, the product has uniform color, harmonious tea flavor and fermented aroma, smooth taste and tightly texture.
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