Process research on inulin as the fat substitute.

Inulin as oat and the fat substitute were added to low-fat fermented sausage in a study on the texture (Hardness, Springiness, Cohesiveness, Adhesiveness, Chewiness) and the changes in the sensory properties of change. Preparation of the low-fat fermented sausage containing the fat to 15 percent and 7.5 percent, compared to draw the two, the latter's texture is poor, but still acceptable, the difference is not significant, so choose the fat content of 7.5% respectively on the basis of inulin. Inulin joined in the low-fat fermented sausage provide a relatively soft texture and chewiness, springiness, cohesiveness and adhesiveness is very close to traditional sausages, especially in the content of 12.5 percent, the fat can be used as good substitutes.