猪肝酱加工工艺的优化  

Optimization of Purification Technology for Pork Liver Sauce

作　　者：崔瑞颖[1] 张志胜[1] 任慧[1] 祖铁红[1] 杨霞[1] 郑乾魏[1] 

机构地区：[1]河北农业大学食品科技学院保定071000

出　　处：《食品工业》2013年第6期11-13,共3页The Food Industry

摘　　要：以猪肝为主要原料,采用L9(34)正交试验法和感官评分法研究了亚硝酸钠,κ-卡拉胶,复合磷酸盐(焦磷酸钠质量分数为0.31%,三聚磷酸钠质量分数为0.14%,六偏磷酸钠质量分数为0.36%)对猪肝酱品质的影响。结果表明,猪肝酱的最佳工艺参数:亚硝酸钠50 mg/kg,κ-卡拉胶质量分数1.5%,复合磷酸盐质量分数0.15%,所得猪肝酱成品符合商业无菌要求。Pork liver as the main test material, L9（34） orthogonal test and sensory evaluation method were used to study the effects of sodium nitrite, x-carrageenan and compound phosphate （0.31% Sodium pyrophosphate, 0.14% Sodium tripolyphosphate, 0.36% Sodium hexametaphosphate） on the pork liver sauce quality. According to the above design and results, the optimal condition was obtained as follows： 50 mg/kg of sodium nitrite, 1.5% x-carrageenan and 0.15% compound phosphate, pork liver sauce accorded with the quality requirements of commercial sterilization.

关 键 词：猪肝酱 加工 品质 

分 类 号：TS251.95[轻工技术与工程—农产品加工及贮藏工程]