农业科学与技术（英文版）
農業科學與技術（英文版）
농업과학여기술（영문판）
AGRICULTURAL SCIENCE & TECHNOLOGY
2015年
5期
1069-1072
,共4页
香肠%新鲜南瓜
香腸%新鮮南瓜
향장%신선남과
Sausage%Fresh pumpkin
[目的]探讨南瓜香肠的研制。[方法]采用单因素和正交试验设计，在传统香肠中添加新鲜南瓜，通过感官检验及理化指标的测定，确定南瓜香肠的最佳配方。[方法]最佳配方为猪肉100%（肥瘦比为2∶8），南瓜粒45%，大豆蛋白6%，白糖7%，食盐3.5%，香辛料1%，红曲红色素0.5%。[结论]为消费者提供营养全面、风味独特的营养、保健、休闲为一体的南瓜香肠肉制品。
[目的]探討南瓜香腸的研製。[方法]採用單因素和正交試驗設計，在傳統香腸中添加新鮮南瓜，通過感官檢驗及理化指標的測定，確定南瓜香腸的最佳配方。[方法]最佳配方為豬肉100%（肥瘦比為2∶8），南瓜粒45%，大豆蛋白6%，白糖7%，食鹽3.5%，香辛料1%，紅麯紅色素0.5%。[結論]為消費者提供營養全麵、風味獨特的營養、保健、休閒為一體的南瓜香腸肉製品。
[목적]탐토남과향장적연제。[방법]채용단인소화정교시험설계，재전통향장중첨가신선남과，통과감관검험급이화지표적측정，학정남과향장적최가배방。[방법]최가배방위저육100%（비수비위2∶8），남과립45%，대두단백6%，백당7%，식염3.5%，향신료1%，홍곡홍색소0.5%。[결론]위소비자제공영양전면、풍미독특적영양、보건、휴한위일체적남과향장육제품。
Objective] This study aimed to develop pumpkin sausage. [Method] The single-factor design and orthogonal design were adopted. In the traditional sausage, fresh pumpkin was added. Based on the results of sensory test and physical and chemical indexes determination, the optimum recipe for pumpkin sausage was deter-mined. [Result] The optimum recipe for pumpkin sausage was as fol ows: 100% of pork (fat to lean ratio of 2∶8), 45% of pumpkin particles, 6% of soy protein, 7% of sugar, 3.5% of salt, 1% of spice and 0.5% of monascus red pigment. [Conclusion] The successful preparation of pumpkin sausage wil provide consumers with nutri-tion, health and snack meat product with comprehensive nutrition and unique flavor.
