Optimization And Preservation Of New Type Composite Low Temperature Sausage

With chicken as raw material, by using describing characteristics test of sensory evaluation as the testing method to optimize the recipe of the chicken sausage; On this basis, adding green beans, green peppers and both of them to chicken complex sausage, and optimizing process conditions; After finishing the three kinds of process optimization of chicken complex sausage,do a preservation test of the three kinds sausage. During storage,under different temperature, determine the total number of colonies, the number of mildew,and compare the results with the sausage without any adding material..The results as following:1.Research on the sensory evaluation indexes weights of chicken sausage, and on this basis study the effect of different factors on sensory evaluation, with sugar addition,starch addition, cooking time as the object of study, using sensory evaluation as response value to do the single factor experiment and response surface experiments. The results show that: the weight of color, aroma, salty, elastic, delicate is X=[0.145,0.131,0.142,0.192,0.15,0.24].under the conditions that the sugar addition, is 28.50g/kg, the starch addition is 88.00g/kg and the cooking time is 33 min, sensoryevaluation of the chicken sausage is 7.81, and the color, taste is terrific.2.Research on the green beans, green peppers added to chicken complex sausage, the influencing factors on the residue of nitrite. choosing the salt addition, curing time, addition as the object of study, nitrite residues as response value to do a single factor and response surface test, the results show that: for the beans complex sausage, salt addition is 25g/kg, curing time is 36 h, green beans addition is100g/kg, the nitrite residue is the lowest of 9.32mg/kg; for the green pepper complex sausage. salt addition is 29.70g/kg, salting time is 36 h, green peppers addition is 86.6g/kg, the nitrite residue is the lowest level of 15.12mg/kg; for the green beans and green pepper complex sausage salt addition is 23g/kg curing time is 35.50 h,composite ratio was 4.6%:7.3%, the nitrite residue is the lowest level of 10.21mg/kg.3.Research on green beans, green peppers, without any adding and green beans compound with green peppers chicken complex sausage under different temperature preservation, the results showed that: under refrigerated conditions(-4℃), green beans compound with green pepper complex sausage is obvious effection, and is better than no added complex sausage; under freezing conditions(-18℃) and under the condition of normal temperature(20℃-25℃) complex sausage preservation effect is slightly better than without any adding sausage.