沙蒿胶在乳化香肠中的应用研究  

Study on application of artemisia sphaerocephala krasch gum in emulsion-type sausages

作　　者：乔亮[1] 张坤生[1] 任云霞[1] 

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《中国食品添加剂》2012年第3期173-178,共6页China Food Additives

基　　金：国家科技支撑计划重点项目(2012BAD37B06)

摘　　要：沙蒿胶是一种可工业化发展的食品添加剂和药用资源。本试验研究了沙蒿胶在乳化香肠生产中的添加效果。单因素试验表明,当沙蒿胶的添加量为0.3g/kg时,产品的黏着性明显提高(P<0.05);沙蒿胶经过与水和脂肪乳化后添加,对于产品黏着性的提高有更好的效果;水和脂肪使用量的增加可降低产品的黏着性并导致析水性升高;淀粉使用量的增加可以降低产品的析水率,但同时降低了产品的弹性(P<0.05);大豆蛋白用量的增加可提高产品的弹性,改善产品品质(P<0.05)。正交试验确定了沙蒿胶在乳化香肠中的最优添加量为0.3g/kg,同时脂肪和水的用量各增加2.25%、淀粉2%和大豆蛋白1%。最终结果表明,添加一定量的沙蒿胶和水、脂肪、大豆蛋白等物质不仅可以保证产品的优良品质,而且降低了生产成本,有助于企业效益的提高。Artemisia sphaerocephala Krasch Gum （ASK gum） can be used in food additives and medicine industry. The application of ASK gum in emulsion - type sausage production was investigated. By single factor experiment, it was found that adding 0. 3g/kg ASK Gum in the emulsion sausage could obviously increase the adhesiveness of the products （ P 〈 0. 05）. ASK Gum emulsified with water and fat first is a better way. The increase of water and fat can lower the adhesiveness and increased rate of water releasing. Increasing the starch usage can reduce both the water releasing rate and springiness of the products. If soy protein is added into the formula, the springiness of the products is higher and the quality is better （ P 〈 0. 05 ）. Orthogonal test showed that the optimal technology was ： ASK Gum 0. 3g/kg, 2.25% fat, 2. 25% of water, 2% of starch, and 1% of soy protein. The final result indicated that certain amount of ASK Gum and water, fat, soy protein can not only ensure the high quality of the products, but also reduce the product cost and thus promote the benefit of the company.

关 键 词：沙蒿胶 乳化香肠 出品率 质构 

分 类 号：TS202.3[轻工技术与工程—食品科学]