【摘要】 分别制备添加0,2%,4%,6%,8%（与瘦肉的比例）绿豆蛋白的香肠,每组香肠肉馅再分为2组,分别在常压（C₀）和0.1 MPa （S₁）条件下搅拌10 min。比较肉馅的盐溶性蛋白含量和香肠的出品率、色泽及质构等指标。结果表明,真空搅拌可显著提高肉馅盐溶性蛋白的溶出量,并使香肠的出品率和水分含量显著增加、质构特性更好;香肠的出品率和水分含量与绿豆蛋白的添加量呈显著正相关（p<0.05）,并且当添加量达到6%时,香肠的硬度、弹性、咀嚼度和回复性即可达到最优。更多还原

【Abstract】 Sausages supplemented with 0,2%,4%,6%,8%（specific gravity with lean meat） mung bean protein were prepared separately. Each group of sausage meat was further divided into two groups, at atmospheric pressure（C₀） and0.1 MPa. stir under（S₁） for 10 min. Compare the salt-soluble protein content of the meat stuffing with the yield,color and texture of the sausage. The results showed that vacuum agitation significantly increased the dissolution of salt-soluble protein in meat,and significantly increased the yield and water content of sausage,and the texture characteristics were better. The yield and moisture content of sausage and the amount of mung bean protein were significantly increased. Positive correlation（p<0.05）; and when the addition amount reached 6%, the hardness, elasticity, chewiness and recovery of the sausage were optimized.更多还原