Development of nutritious sausage with alfalfa

Traditional ingredients and modern technologies were combined to make the sausage with alfalfa flavor by using the alfalfa as vegetable raw materials. Soybean protein, alfalfa juice and modified starch were selected as three factors for Response Surface Methodology design to optimize the ratio of soybean protein, alfalfa juice and starch. The result show that the color, taste, slice ability and sensory value decline obviously with addition of alfalfa juice. Production rate ranged from 120.9% to 140.1% and it was significantly decreased by the interaction effects of soybean protein and modified starch. The best ratio of soybean protein, alfalfa juice and starch was 8% alfalfa juice, 4.2% soybean protein and 2% modified starch.