CAJ | 학술논문

以猪肉为原料，添加适量杏鲍菇菇液制作香肠。通过单因素实验与感官评价确定杏鲍菇香肠中杏鲍菇菇液的添加量范围（10％～15％）。随后采用L9（34）正交试验设计，进行了猪肉肥瘦比、淀粉添加量、杏鲍菇菇液添加量和食盐添加量的最佳配方实验。结果表明：以猪肉的肥瘦比为3∶7，淀粉添加量为9％，杏鲍菇菇液添加量为8％，并添加食盐含量5％为最佳工艺配方，获得的香肠品质较佳，肉馅呈暗红色，质地均匀，风味独特。
이저육위원료，첨가괄량행포고고액제작향장。통과단인소실험여감관평개학정행포고향장중행포고고액적첨가량범위（10％～15％）。수후채용L9（34）정교시험설계，진행료저육비수비、정분첨가량、행포고고액첨가량화식염첨가량적최가배방실험。결과표명：이저육적비수비위3∶7，정분첨가량위9％，행포고고액첨가량위8％，병첨가식염함량5％위최가공예배방，획득적향장품질교가，육함정암홍색，질지균균，풍미독특。
Pork was taken as raw material, adding with appropriate amount of pleurotus eryngii liq?uid to produce sausage. Through the single factor experiment and sensory evaluation, the addition range of pleurotus eryngii liquid (10% ~15%) was determined. By L9 (34 ) orthogonal experiment design, the fat to lean ratio, the addition of pleurotus eryngii liquid, starch and salt were studied and the optimum formula was defined. The results showed that the optimum formula was fat to lean ratio 3∶7 and the addi?tion of starch, pleurotus eryngii liquid and salt were 9%, 8%, 5%, respectively. The sausage with good quality, dark red meat color, uniform texture and unique flavor was obtained.