广式腊肠主要配料及烘烤工艺对酸价的影响  

Effect of curing agents and roast parameters on acid value of Cantonese sausage

作　　者：郭善广[1] 白福玉[1] 蒋爱民[1] 邵晓明 王志江[1] 何文新[1] 

机构地区：[1]华南农业大学,广东广州510642 [2]东进(惠东)农牧集团,广东惠州516300

出　　处：《食品工业科技》2009年第6期79-82,共4页Science and Technology of Food Industry

基　　金：“十一五”国家科技支撑计划项目(2006BAD05A03);广东省教育部产学研结合专项(2006D90202001);广东省企业技术创新项目(2006)

摘　　要：研究了广式腊肠主要配料及烘烤工艺对酸价和过氧化值的影响，并运用响应面分析法对广式腊肠的烘烤工艺进行了优化。结果发现，传统广式腊肠主要配料能够明显抑制干燥过程中脂肪的水解和氧化。烘烤温度和湿度对腊肠的酸价有明显影响，高温烘烤（55～60℃）可以抑制腊肠贮藏过程中酸价的上升。应用响应面优化确定了最佳的烘烤工艺为：高温59．5℃，高温烘烤16.2h，低温37℃。验证实验表明，其保质期在30℃散装贮藏下可延至50d。Effect of curing agents and roasting parameters on acid value, peroxide value of Cantonese sausage was determined ,and roast parameters for manufacture sausage were also optimized by response surface analysis.The results showed that main curing ingredients of Cantonese sausage retarded lipolysis and lipids oxidation during drying process.Temperature and humidity influenced acid value of Cantonese sausage obviously; increase of acid value in Cantonese sausage which roasted by high temperature（55-60℃） was restrained in storage.The optimum drying conditions were determined by response surface analysis as follows; high temperature, 59.5℃; high temperature roasting time, 16.2h; and low temperature, 37℃.Verification experiment showed that Cantonese sausage, manufactured under the optimized conditions, prolonged shelf life to 50d at 30℃ in bulk.

关 键 词：广式腊肠 配料 烧烤工艺 酸价 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]