变温烘烤工艺对广式香肠品质的影响  

Screening of drying process conditions for cantonese- style sausage drying process conditions

作　　者：孙小萌[1] 陈韬[1] 吴珊珊[1] 吴强[1] SUN Xiao-meng CHEN Tao WU Shan-shan WU Qiang(College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201 , China)

机构地区：[1]云南农业大学食品科学技术学院,云南昆明650201

出　　处：《食品工业科技》2017年第1期65-68,74,共5页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划"深加工肉制品加工技术研发与产业化示范"(2012BAD28B04)

摘　　要：中式香肠烘烤温度各地都不同,为得到最佳香肠干燥工艺参数,本实验对香肠采用二段式变温烘烤,对变温烘烤的温度和时间进行了筛选,并与52℃传统恒温烘烤的香肠品质进行了比较。结果显示:前期烘烤时间和后期烘烤温度对广式香肠总体接受度存在显著性影响,以总体接受度为预测条件,得出广式香肠最优烘烤方式为65℃烘烤7h后48℃烘烤;与传统组比较发现:变温组香肠L*值、弹性高于传统组(p<0.05),a*值、过氧化值和回复性小于传统组(p<0.05),变温烘烤所需总时间为13.45 h,比传统烘烤组减少1.58 h。实验结果得出:广式香肠最优变温烘烤工艺为65℃烘烤7h后48℃烘烤。Chinese sausage baking temperature is different among the countries. To get the best sausage drying process conditions, baking temperature and time of variable temperature baking ways were studied in this experiment. And then the sausage quality was compared with quality of traditional sausage dried with 52 ℃ homoiotbermal drying conditions.Tile result showed that pre-baking time and post-baking temperature had a significant influence on the overall acceptance （p 〈 0.05 ）. According to the value of overall acceptance, the best conditions was 65 ℃ baking 7 h and then 48℃ drying to the destination.Compared with traditional drying conditions, results suggested that the sausage dried with variable temperature baking had a higher L ^＊ value, springiness and a lower a^ ＊ value, peroxide value （POV）and resilience （p 〈 0.05 ）.The total dry time of the variable temperature baking was 13.45 h, which was 1.58 h less than the traditional group.According to the results, the best condition was 65 ℃ baking 7 h and then 48 ℃ drying to the destination.

关 键 词：广式香肠 变温烘烤 质量 烘烤方式 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]