Study On Konjac Ham Sausage Development And Its Technological Process Optimization

Ham sausage gains popularity among consumers due to its delicious taste,rich nutrient,high-fat high-protein and portable.However,with the improvement of people’s living standard,the traditional ham sausage fails to meet the needs of modern people.In order to reduce costs,many manufacturers add the starch to the ham that can severely reduce the quality of the ham sausage,make the product meat texture decreased,destroy powder texture,lower the flexibility,slice,chewiness of the product.By adding a variety of crude fiber to improve the quality of health care ham leaves much to satisfaction.In order to improve the quality of the ham sausage and to meet the needs of consumers,in this experiment,we employed konjac grain or konjac gum instead of part of starch and fat to make high-fiber low-fat care ham sausage which can be consumed by diabetes.The main results are as follows;(1)By optimizing the technology formula of konjac grain with orthogonal experiment,the results that we reached were as follows;400 ml distilled water,12 g konjac powder,0.6 g Na2CO3,1 h turgor embellish time and 1.5 h water bath time.The konjac grain we manufactured from above formula enjoyed compact tightness,shiny color,exquisite taste and perfect flavor and appearance,which provide a scientific basis for industrial production.(2)In order to determine the optimum technological process of konjac grain ham sausage,we selected the additive amount of konjac grains,soy protein,starch and carrageenan as the independent variable,konjac grain ham sensory evaluation as the response value.We also employed the Box-Benhnken design method to obtain quadratic polynomial regression equation forecasting model.The optimum technology processes were as follows;15%konjac grain adding contents,7%soybean protein adding contents,8%starch adding contents,3.5%carrageenan adding contents,60%ice water adding contents,1h turgor embellish time under the situation of 80℃,2%salt,0.3%monosodium glutamate,3%white sugar,0.05%red yeast rice and 1%spices.(3)In the experiment,we selected the additive amount of konjac dextrin,soy protein,starch and carrageenan as the independent variable,konjac grain ham sausage sensory evaluation as the response value.We also employed the Box-Benhnken design method to obtain quadratic polynomial regression equation forecasting model.The results were as follows;35%konjac dextrin adding contents,8%soybean protein adding contents,2%starch adding contents,0.7%carrageenan adding contents,50%ice water adding contents,1h turgor embellish time under the situation of 100℃,2.3%salt,0.3%monosodium glutamate,3%white sugar,0.05%red yeast rice and 1%spices.The konjac ham sausage we manufactured from above formula enjoyed delicate taste,coordinated konjac flavor and meat flavor,excellent slice and chewiness,high content in dietary fiber and low in fat,which is an ideal health care ham.In summary,it is feasible to develop low-fat and high fiber conjac health care ham sausage with konjac grain.