摘要:本实验主要以猪肉、酸菜为原料，制作酸菜香肠。考察了分别添加0%、1%、3%、5%、7%酸菜粉含量后香肠的感官、色泽、丙二醛含量、嫩度、菌落总数、质构等性质，确定出酸菜香肠的最佳配方，即猪肉300g（肥瘦比为3:7），酸菜粉9g。结果表明：当酸菜粉含量为3%时，香肠的口感是最佳的；色泽上，L*值为38.85，a*的值为5.03，b*的值为6.28；丙二醛含量为0.031μmol/g；嫩度为7.004N；菌落总数为30cfu/g，在卫生安全的范围之内；质构上来看，硬度为11.045N，弹性为1.46mm，胶粘性为7.558N，咀嚼性为43.05。 其中硬度和胶粘性甚至超过了不加酸菜粉的香肠，口味上更鲜嫩。综合看来，添加3%的酸菜粉是制作酸菜香肠的最佳配方。
关键词：酸菜；香肠；感官；色泽；丙二醛含量；嫩度；菌落总数；质构
Abstract:This experiment mainly take the pork, the pickled cabbage as raw material, the manufacture pickled cabbage sausage.After inspected increased 0% separately, 1%, 3%, 5%, 7% pickled cabbage powder content nature and so on sausage sense organ, luster, third dial content, tenderness, colony total, nature construction, determined pickled cabbage sausage best formula, namely pork 300g (size ratio was 3:7), pickled cabbage powder 9g.The result indicated that,When the pickled cabbage powder content is 3%, the sausage feeling in the mouth is best; In the luster, the L* value is 38.85, a* value is 5.03, the b* value is 6.28; The third dial content is 0.031μmol/g; The tenderness is 7.004N; The colony total is 30cfu/g, in hygienic security scope; The nature constructs looked that, degree of hardness is 11.045N, the elasticity is 1.46mm, tackiness is 7.558N, the mastication is 43.05. Degree of hardness and tackiness even surpassed did not add the pickled cabbage powder the sausage, in the taste are more fresh more and tender. The synthesis looked like that, increases 3% pickled cabbage powder is manufactures the pickled cabbage sausage the best formula.
Keywords Pickled cabbage sausage sensory color malondialdehyde tenderness colony count texture
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