液熏灌肠配方优化研究  

Research of the formulation and optimization of liquid smoked sausage

作　　者：胡武[1] 王维民[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品工业科技》2014年第7期212-216,共5页Science and Technology of Food Industry

基　　金：广东省科技厅项目(2011B020310010)

摘　　要：以新鲜猪肉为原料,对灌肠采用液熏。以灌肠制品的质构特性、持水性和感官鉴定结合的综合评分为指标,采用响应面实验设计,研究木菠萝烟熏液、淀粉、水对液熏灌肠的综合品质的影响,并对配方进行优化,利用DesignExpert 8.0软件进行响应面分析。结果表明:液熏灌肠的最佳配方条件为:烟熏液添加量1.53%,淀粉添加量6.23%,水添加量12.49%,在此条件下,液熏灌肠的综合评分的预测值为0.783,验证实验值为0.755。The liquid smoked process of sausage using fresh pig meat was studied.The composite score combined with texture properties, water-holding capacity and sensory evaluation was used as index.A response surface experimental design was used to study the effect of jackfruit smoked liquid, starch and water on comprehensive quality of liquid smoked sausage for the purpose of optimization. And the results were analyzed by response surface methodology with Design-expert 8.0.The results showed that the optimal formulation of liquid smoked sausage was 1.53% smoked liquid ,6.23% starch and ]2.49% water.Under the above conditions,the experimental values of sensory evaluation was 0255 ,and the predicted values was 0.？83.

关 键 词：响应面 烟熏液 淀粉 水 灌肠 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]