台湾香肠生产工艺的优化研究  

Optimization of processing technique of Taiwan sausage

作　　者：祝恒前 刘习春 胡红梅 卢进峰[1] 张丛卉 程东山[1] 

机构地区：[1]安徽宝迪肉类食品有限公司,安徽淮北235000 [2]南昌宝迪农业科技有限公司,江西南昌330200

出　　处：《肉类工业》2012年第10期1-4,共4页Meat Industry

基　　金：淮北市2012年科技计划项目"肉制品规模化制造关键技术及产业化示范"

摘　　要：本研究在台湾香肠的基础配方上,探究滚揉时间、增稠剂比例选择、糖的比例选择对台湾香肠感官品质的影响。通过单因素实验和正交实验得到台湾香肠的较优生产工艺条件:在给出的台湾香肠基础配方上,滚揉时间为8h,增稠剂为卡拉胶6g,糖的添加量为白糖180g+葡萄糖180g。According to the recipe, the effects of tumbling time and proportion of thickener and sugar on sensory quality of Taiwan sausage were studied in this paper. The optimal production condition of Taiwan sausage was obtained by single factor and orthogonal experiments ： carrageenan and xanthan gum （ 1 ： 1 ） were taken as thickener with a total amount of 6 g, white sugar 180g and glucose 180g and tumbling for 20 minutes, on the basis of given formula.

关 键 词：台湾香肠 生产工艺 滚揉 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]