为研究熏煮杏鲍菇牛肉香肠的最佳工艺和配方，该研究以熏煮杏鲍菇牛肉香肠为研究对象，研究杏鲍菇、TG酶和卡拉胶的添加量以及斩拌时间对感官评分、质构、出品率、水分含量、持水性的影响，再通过响应面试验优化分析出熏煮杏鲍菇牛肉香肠的最佳配方。单因素试验结果表明，各因素对牛肉熏煮香肠的感官评分和出品率均有显著性影响（P<0.05）。TG酶添加量为0.6%时香肠感官品质（63.46）、出品率（87.06%）、持水性（85.55%）最好（P<0.05）；卡拉胶添加量为0.3%时，熏煮杏鲍菇牛肉香肠感官评分最高（64.84），此时香肠有较好的质构特性，出品率为107.95%。经响应面试验得出，当杏鲍菇、TG酶和卡拉胶的添加量分别为10.00%、0.65%、0.30%，牛肉熏煮香肠的感官评分最佳（75.56），且拥有较高的出品率（110.60%），可用于工业生产。综上，TG酶和卡拉胶能够较好地改善熏煮杏鲍菇牛肉香肠的感官品质和出品率，熏煮杏鲍菇牛肉香肠的最优配方为：杏鲍菇添加量10.00%、TG酶添加量0.65%、卡拉胶添加量0.30%。该研究为熏煮牛肉香肠的研究提供理论依据。

In order to study the optimal process and formula of smoked Pleurotus eryngii beef sausage, this study took the smoked Pleurotus eryngii beef sausage as the research object, the effects of the addition amounts of Pleurotus eryngii, TG enzyme and carrageenan as well as the mixing time on the sensory evaluation score, texture, yield, moisture content and water-holding capacity were studied, and the optimal formula of smoked Pleurotus eryngii beef sausage was obtained through optimization and analysis by the response surface test. The results of single factor tests showed that all the factors had significant (P<0.05) effects on the sensory score and yield of beef smoked and cooked sausage. The sensory quality (63.46), yield (87.06%) and water-holding capacity (85.55%) of the sausage were the best when the addition amount of TG enzyme was 0.6% (P<0.05). When the addition amount of carrageenan was 0.3%, the sensory score of smoked Pleurotus eryngii beef sausage was the highest (64.84), and the sausage had good texture characteristics and the yield was 107.95%. The response surface test showed that when the addition amounts of Pleurotus eryngii, TG enzyme and carrageenan were 10.00%, 0.65% and 0.30%, respectively, the sensory score of beef smoked and boiled sausage was the best (75.56), and a high yield (110.60%) was obtained, indicating its suitability for industrial production. Taken together, TG enzyme and carrageenan can improve the sensory quality and yield of smoked Pleurotus eryngii beef sausage. The optimal formula of smoked Pleurotus eryngii beef sausage was: addition amount of Pleurotus eryngii, 10.00%; addition amount of TG enzyme, 0.65%; addition amount of carrageenan, 0.30%. This research provides a theoretical basis for the study of smoked and cooked beef sausage.

国家现代农业产业技术体系资助（CARS-37）