【摘要】 通过 4组实验对照 ,在生产鸭肉香肠时加入不同含量的 β 环糊精 ,按照行业标准SB/T10 2 78— 1997对其进行感官评定和水分测定及各组实验的出品率比较 .通过试验得出了 ,当 β 环糊精的使用量为鸭肉质量分数 0 .1%时 ,能有效除去鸭肉固有的腥味同时又不影响香肠的品质 ;β 环糊精含量过高香肠质量变差 ,而含量过低则不能有效的除去香肠中鸭肉的腥味更多还原

【Abstract】 For its inner unhydrophilic and outer unhydrophilic hydrophilic character, β Cyclodextrin formed an especial inclusion complex with the rammish materials. We did four experiments with different also content of β Cyclodextrin. We compared the sensory evaluation and the content of water . We compared the finished product rates at the same time. It was found that the rammish in the duck meat could be removed by using β Cyclodextrin when making duck sausage. The best content of β Cyclodextrin found in the duck sausage test, was 0.1% of the weight of duck’s meat. The sausage went to bad when the content of β Cyclodextrin was more than 0.1%, and the rammash could not be removed when the content of β Cyclodextrin was less than 0.1%.更多还原