川味红曲发酵香肠制作工艺的优化研究  

Study on the Optimization Processing Technology of Sichuan-type Fermented Sausages by Using Red Yeast Rice

作　　者：严利强[1] 杨长平[1] 范文教[1] 邓春[2] 

机构地区：[1]四川旅游学院,成都610100 [2]四川大学化学工程学院,成都610065

出　　处：《食品工业》2013年第9期1-2,共2页The Food Industry

基　　金：四川省教育厅青年基金项目(10ZB083);四川省教育厅重点研究项目(12ZA128)

摘　　要：根据消费者对川味发酵香肠色泽的实际需求,利用红曲发酵代谢产物的着色和发酵风味,根据传统川味红曲发酵香肠的制作工艺,对红曲米添加量进行优化,并分析了川味红曲发酵香肠的质量标准。结果表明最佳红曲米添加量为1.5 g/kg,香肠产品质量标准符合《中式香肠》国家标准。In order to meet the consumers＇ demand for the color and lustre of Sichuan-style fermented sausages, the coloration and fermented flavor effect of red yeast rice on the sausages were studied. Based on the traditional processing technology and the quality standard of fermented sausages, study the optimal amount of red yeast rice which can effectively improve the quality of sausages. Results indicated that sattsages with 1.5 g/kg red yeast rice can fially meet the ＂Chinese Sausage Standard＂.

关 键 词：红曲 发酵香肠 制作工艺 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]