氯化钾部分替代氯化钠在莱芜香肠中的应用研究  

Study on Application of Partial Potassium Chloride as Sodium Chloride Substitute in Laiwu Sausage

作　　者：曹峰 孟昭春 关志炜[2] 王俊凤 高伟 亓振 

机构地区：[1]莱芜市产品质量监督检验所,莱芜271100 [2]齐鲁师范学院生命科学学院,济南250013

出　　处：《食品工业》2014年第9期12-15,共4页The Food Industry

摘　　要：在莱芜香肠传统生产工艺的基础上,选用氯化钾部分替代氯化钠,真空滚揉腌制技术代替传统的拌馅工艺,并重点研究了氯化钾替代量对莱芜香肠感官、水分含量、硬度、弹性、钠离子含量及保质期的影响。研究结果表明,替代量在0~45%的范围内,氯化钾替代氯化钠对莱芜香肠品质无显著影响,在保证莱芜香肠品质的前提下,氯化钾替代氯化钠的最佳可接受比例是45%。在此替代比下,与空白对照样相比,莱芜香肠中钠离子含量下降了47.4%。Potassium chloride was chosen to replace part of sodium chloride and vacuum tumbling substituted stuffing homogenizing based on traditional process of Laiwu sausage. The effect on proportion of potassium chloride substituted for sodium chloride was studied by analyzing sensory, water content, hardness, elasticity, sodium concentration and shelf life. It indicated that it had no extraordinary effect of potassium chloride as sodium chloride substitute on the quality of Laiwu sausage in 0-45%, without effecting the quality of Laiwu sausage, the best substitute volume of potassium chloride for sodium chloride was 45%. Compare with the blank contrast group, the sodium ionconcentration contained in the Laiwu sausage under this substitute volume decreased by 47.4%.

关 键 词：氯化钾 氯化钠 替代 莱芜香肠 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]