乳化香肠加工工艺条件优化  

Optimization of the Processing Technology of Emulsion-type Sausages

作　　者：乔美靓[1] 马长伟[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《肉类研究》2011年第4期22-25,共4页Meat Research

摘　　要：应用中心复合设计试验优化乳化香肠加工工艺条件。选取瘦肉比例、复合磷酸盐和水分添加量作为中心复合设计的因变量,总汁液损失率、弹性和红度值为应变量,利用响应面法分析进行多元线性回归和二项式拟合,并结合预测分析,得到乳化香肠的优化工艺条件。结果表明,最佳的乳化香肠加工工艺是瘦肉比例是0.7786:1、复合磷酸盐添加量0.23%、水分添加量16.45%,在此条件下的总汁液损失率为2.72%、弹性为0.865、红度值为7.318。与模型预测值偏差较小,所以该模型有良好的预测性,可以在一定程度上控制香肠的品质。An investigation to optimize the processing technology of emulsion-type sausages was study using central composite design involving lean ratio, compound phosphate and water as independent variables and total expressible fluid, springiness and red value a^＊ as dependent variables. A second-order polynomial predictive model for each of the independent variables was fitted by multiple linear regression and used to predict optimum total expressible fluid, springiness and a^＊ based on response surface analysis. The optimum formula for emulsion-type sausages was lean/fat ratio of 0.7786：1, 0.23% compound phosphate and 16.45% water. The total expressible fluid, springiness and a^＊ of the resulting sausages were measured to be 2.72%, 0.865, and 7.318, respectively. There was a small error between them and their predicted counterparts. So, their predictive models have outstanding prediction ability and can provide some guidance for controlling the quality of emulsion-type sausages.

关 键 词：乳化香肠 瘦肉比例 复合磷酸盐 总汁液损失 弹性 红度值 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]