加工工艺对高温火腿肠色泽的影响  

Effect of processing technology on color of high-temperature sausage

作　　者：姬森林[1] 魏新征 吴中伟 JI Senlin,WEI Xinzheng,WU Zhongwei

机构地区：[1]双汇集团技术中心,河南漯河462000 [2]漯河食品职业学院,河南漯河462000

出　　处：《肉类工业》2018年第4期19-21,26,共4页Meat Industry

摘　　要：研究高温加工工艺对高温肉制品颜色形成的影响,以高温火腿肠为原料,通过单因素和正交试验,考察亚硝酸钠添加量、滚揉时间、杀菌温度、复合磷酸盐添加量4种因素对产品红度值a~*的影响。正交试验结果表明,影响产品红度值a~*的工艺排序为:滚揉时间>复合磷酸盐添加量>亚硝酸钠添加量>杀菌温度;正交试验优化得出的最优工艺为:亚硝酸钠添加量0.05g/kg,滚揉时间为6h,杀菌温度110℃,复合磷酸盐添加量为3g/kg。The effect of high-temperature processing technology on color formation of high-temperature meat products was studied,the high-temperature sausage was taken as raw material,through single factor and orthogonal experiment,and the effect of four kinds of factors including the addition amount of sodium nitrite,rolling and rubbing time,sterilizing temperature and the addition amount of compound phosphate on the value of redness a^＊ of product was investigated. The orthogonal experiment results showed that the technology sequencing which affected the value of redness a-＊ of products was rolling and rubbing time,the addition amount of compound phosphate,the addition amount of sodium nitrite and sterilizing temperature. The optimum technology was optimized by orthogonal experiment and it was that the addition amount of sodium nitrite was 0. 05 g/kg,rolling and rubbing time was 6 h,sterilizing temperature was 110℃,and the addition amount of compound phosphate was 3 g/kg.

关 键 词：高温火腿肠 加工工艺 色泽 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]