复合乳化剂对台湾香肠品质影响的研究  

Study on the effect of composite emulsifiers on the properties of Taiwan sausages

作　　者：夏京瞡 杨哪[1,2] 徐宝才 李景军 徐学明[1,2] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]食品科学与技术国家重点实验室,江苏无锡214122 [3]雨润肉制品加工与质量控制国家重点实验室,江苏南京210041

出　　处：《食品工业科技》2013年第17期71-77,81,共8页Science and Technology of Food Industry

基　　金：“十二五”科技支撑计划(2012BAD37B07)

摘　　要：考察了单甘酯、卵磷脂、酪蛋白酸钠的用量对乳化脂乳化稳定性的影响,确定了复合乳化剂的配比,考察了脂水比、乳化剂添加量、预热温度、均质时间对乳化脂的影响,并对各因素的重要性进行了正交实验设计和分析,确定了各个影响因素的主次顺序为:预热温度>乳化剂添加量>均质时间>脂水比,最佳工艺条件为预热温度25℃,乳化剂添加量0.10%,均质时间15min,脂水比33∶7。在此优化条件下,将得到的乳化脂添加到台湾香肠的制作中,考察了对台湾香肠品质的影响,结果表明,与对照组相比,实验组蒸煮损失率及总压出汁率分别降低了12.41%和25.14%。在25℃,60%相对湿度的条件下贮藏90d,实验组香肠的pH为5.71±0.02,POV为(25.55±0.27)meq/kg,硬度为(6234±297)g,弹性为2.15±0.04,凝聚性为0.45±0.02,咀嚼度为(5345±143)g。实验组香肠综合感官评定值提高了9.45%。In this essay,the effect of the amount of monoglycerides,lecithin and sodium caseinate on the stability of fat emulsion was studied ,the ratio of the different emulsifiers was determined ,the effects of the lipid-water ratio, the emulsifiers added amount, the preheating temperature, the homogenization time on the emulsification of fat were studied,and orthogonal experiment was designed to analyze the importance of various of factors.After the optimization,the significance of the factors were ranked as follows, the preheating temperature 〉 the emulsifiers added amount 〉the homogenization time 〉 the lipid-water ratio.The optimum conditions were also obtained= the preheating temperature 25℃,the emulsifiers added amount 0.10% ,the homogenization time 15min,the lipid-water ratio 33：7.The fat emulsion was made under the optimum conditions,and the emulsion was applied to the process of Taiwan sausages＇ production. The physical and chemical indicators of improved products and traditional products during storage were researched. The results were as follows=compared with the traditional group, the cooking loss rate and the pressing loss rate of the test group were declined ]2.4]% and 25.14% respectively.The products were stored at 25^（3 and 60% relative humidity.At the end of the storage, the physical and chemical indicators of the test group were as follows：pH 5.71±0.02, POV （25.55±0.27 ） mg/kg, hardness （6234±297 ） g, springiness 2.15±0.04, cohesiveness 0.45±0.02, chewiness（5345±143）g.The sensory value of the test group was raised by 9.45%.

关 键 词：肉制品 台湾香肠 乳化 贮藏 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]