本文以鸡肉和猪肉为原料，在香肠的生产过程中用短链菊粉按照0%(对照组)、10%、30%、50%、70%、100%的比例取代玉米磷酸酯双淀粉，探索对香肠品质的影响。试验采用质构仪和色差计分别测定香肠的质构特性和色泽，同时进行感官评价，并计算蒸煮损失。结果表明：菊粉取代玉米磷酸酯双淀粉后，各组香肠的弹性与对照组差异不显著(p>0.05)，而硬度和咀嚼性显著降低(p<0.05)，香肠口感评分值提高；含菊粉香肠的红色值（a*）、黄色值（b*）降低，除取代比为70%的香肠亮度增加外，其它各组香肠的亮度差异不显著(p>0.05)；菊粉的添加降低了香肠的蒸煮损失，说明香肠的出品率得到提高。综合各项分析，当菊粉取代玉米磷酸酯双淀粉的比例为70%时，香肠的评分值最高且品质有显著提高。

Different substitution ratios of short-chain inulin (0%: control, 10%, 30%, 50%, 70%, 100%) for maize distarch phosphate were used during the preparation of sausages and their effect on chicken and pork sausage quality was investigated. Textural properties and color parameters of sausages were determined by texture and chromatic aberration analyzers. Cooking loss and sensory evaluation were measured as well. The springiness of the sausages in the experimental and control groups (p > 0.05) was similar. Inulin-containing sausages showed an overall improvement in mouthfeel due to the significant decrease in hardness and chewiness (p < 0.05) as well as decreased redness (a*) and yellowness (b*). Except for the substitution ratio of 70%, the lightness of the experimental and control groups were similar (p > 0.05). Cooking loss in the experimental groups was lower than that in the control group, suggesting that the yield of inulin-containing sausages was higher. In summary, sausages scored the highest and showed obvious improvement in quality with 70% substitution ratio of short-chain inulin for maize distarch phosphate.

国家自然科学基金资助项目（31371832）；河南省高等学校青年骨干教师资助计划资助项目(2012GGJS-076）