正交實驗法優(yōu)化藜麥?zhǔn)卟藦?fù)合肉腸的研制
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Optimization of Quinoa Vegetable Compound Sausage by Orthogonal Experiment
YAOXinghai1，GEYu2，WANGJiayi1，YU Zhaopeng3，LEI Juan1 （1.Gansu Polytechnic ColegeofAnimal Husbandry & Engineering， Wuwei 73306，China; 2.Jiayuguan Food，Drug and Medical Device Inspection and Testing Center， Jiayuguan 73510o，China; 3.Liangzhou District Agricultural Product Quality and Safety Supervision and Management Station， Wuwei 733ooo， China）
Abstract： Using pork as the raw material， quinoa， compound vegetables and chicken as the auxiliary materials， andtexture and sensory score as the evaluation indicators，the processformula of quinoaand vegetable compound sausage was optimized through single-factorand orthogonal experiments.The results show that when the addition amount of quinoa is 15% ，the addition amount of chicken is 20% ，the addition amount of carrots is 20% ，and the addition amount of spinach is 15% ，the comprehensive score of the prepared compound sausage is 94 points，and the chewability is 430.It shows good sensory qualityand texture characteristics，and has arelatively good acceptability.
Keywords： quinoa; composite meat sausage; technology; texture characteristics; sensory evaluation
隨著人們生活水平的提高，肉類食品在飲食結(jié)構(gòu)中的占比越來越高[1]。（剩余6366字）