CAJ | 학술논문

在传统香肠工艺的基础上，通过添加适量黑豆蛋白获得一种高蛋白低脂肪的香肠。研究采用单因素和正交试验设计，以黑豆蛋白的添加量、红曲的添加量、肥瘦肉比及淀粉的添加量为主要影响因素，对黑豆蛋白的色泽、质构和感官特性进行了考察，结果表明：黑豆蛋白香肠的最佳配方为黑豆蛋白为5％、红曲为0．07％、肥瘦肉比为2∶8、淀粉为6％。在此配方下，黑豆蛋白香肠中水分为44．27％、蛋白质为27．41％、油脂为17．18％，黑豆蛋白香肠的弹性为0．920，a?值为9．175。
재전통향장공예적기출상，통과첨가괄량흑두단백획득일충고단백저지방적향장。연구채용단인소화정교시험설계，이흑두단백적첨가량、홍곡적첨가량、비수육비급정분적첨가량위주요영향인소，대흑두단백적색택、질구화감관특성진행료고찰，결과표명：흑두단백향장적최가배방위흑두단백위5％、홍곡위0．07％、비수육비위2∶8、정분위6％。재차배방하，흑두단백향장중수분위44．27％、단백질위27．41％、유지위17．18％，흑두단백향장적탄성위0．920，a?치위9．175。
Based on the traditional sausage processing,a kind of sausage with high protein and low fat was made through the addition of black soybean protein. Single factor and orthogonal experiments were used in the study. The addition of black soybean protein,red yeast rice and starch and ratio of lean and fat were taken as main influencing factors. Color,texture and sensory characteristics of black soybean protein were studied. The results showed that the optimal formula of black soybean protein sausage were black soybean protein 5%,red yeast rice 0. 07%,ratio of lean and fat 2∶8,and starch 6%. Under this formula, the contents of moisture,protein and fat of black soybean protein sausage were 44. 27%,27. 41%,and 17. 18% respectively. Elasticity and A value of black soybean protein sausage were 0. 920 and 9. 175 re?spectively.