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投稿时间：2018-03-20
投稿时间：2018-03-20
中文摘要: 研究以芹菜、胡萝卜、青椒制成的复合蔬菜汁添加量对乳化肠保水性、色差、质构和感官特性的影响。基于优化复合蔬菜汁配比和基础配方的基础上，添加5种不同量的复合蔬菜汁（5%、10%、15%、20%、25%）制成乳化肠，研究对乳化肠各品质指标的影响。结果表明：蔬菜汁的添加一定程度上减少了乳化肠的加压损失和蒸煮损失，且可以起到发色作用，增加乳化肠的红度，提高蔬菜汁添加量，对质构影响不是很大，对乳化肠组织状态的影响差异不显著（p＞0.05），可以减少乳化肠的油腻感和腥味。芹菜、胡萝卜、青椒复合蔬菜汁的添加量在15%～20%的时，乳化肠的各项指标均处于最佳状态。
Abstract:The effects of the amount of compound vegetable juice made from celery，carrot and green pepper on the cooking loss rate，color difference，texture and sensory characteristics were studied.Based on the optimization of the ratio of compound vegetable juice and the basic formula，five different amounts of compound vegetable juice（5%，10%，15%，20%，and 25%）were added to make the emulsified intestines.The results showed that the addition of vegetable juice reduced the pressure loss and cooking loss of the emulsified intestine to some extent.It can play a role in hair color，increase the emulsification of intestinal redness，increase the amount of vegetable juice added，the texture change is not great，the impact of the addition of vegetable juice on the emulsification of the intestinal tissue status is not significant （p＞0.05），however，the greasy and fishy smell of the creamy intestineit were reduced.Considering comprehensively，when celery，carrot，and green pepper compound vegetable juice is added in an amount of 15%-20%，a high-quality emulsified intestine can be processed.
文章编号：201821024 中图分类号： 文献标志码：
基金项目:吕梁学院大学生创新创业训练项目（CXCYYB201746）
| Author Name | Affiliation |
| WANG Rui，ZHU Rui-bang，LI Jia-xin，FAN Chang | （Department of Life Sciences，Lvliang University，Lvliang 030001，Shanxi，China） |
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