Optimization of Formula Process and Quality Analysis of Pueraria lobata and Duck Meat-Flavor Emulsified Sausage
With duck breast and Pueraria lobata whole powder as the main raw materials,the formula and process of Pueraria lobata and duck meat-flavor emulsified sausage products with high puerarin content are developed and optimized,and their quality are analyzed.On the basis of studying the effects of the addition amount of Pueraria lobata whole powder,soybean protein isolate,salt and pork fat as well as chopping time,cooking temperature and cooking time on the texture,color,water holding capacity and sensory score of emulsified sausage,the formula and process are further optimized based on the four-factor and three-level Box-Behnken response surface test design.The results show that the addition amount of Pueraria lobata whole powder and the addition amount of salt have extremely significant effects on emulsified sausage(P＜0.01),followed by the addition amount of pork fat and chopping time.After optimization,the optimal addition amount of Pueraria lobata whole powder is 3.8％,the addition amount of pork fat is 20.0％,the addition amount of salt is 1.6％,and the optimal chopping time during processing is 90 s.The key quality indexes of the products prepared by the optimized process are determined.The results show that the content of puerarin in Pueraria lobata and duck meat-flavor emulsified sausage is 875.85 mg/kg,isoflavone content is 3.23 mg/g and protein content is 13.39 g/100 g,indicating that it is a new emulsified sausage product with high content of puerarin,flavonoid and protein,and has a broad market prospect.
Pueraria lobata whole powderduck meatemulsified sausageoptimization of formula process
万方数据
维普
