牛肉萨拉米香肠的工艺配方研究  

Study on technical formula of beef salami sausage

作　　者：胡婕 剧柠[1] 朱晓红[1] 马静静 HU Jie;JU Ning;ZHU Xiaohong;MA Jingjing

机构地区：[1]宁夏大学农学院,宁夏银川750021

出　　处：《肉类工业》2018年第7期9-15,共7页Meat Industry

基　　金：宁夏回族自治区科技支撑计划项目/宁夏牛羊肉营养健康加工新技术研究与开发

摘　　要：萨拉米香肠常以猪肉为主要原料,是常见西式发酵肉制品之一,深受消费者喜爱。为丰富萨拉米口感,实验以牛肉为原料,开发牛肉萨拉米香肠。在传统工艺的基础上,单因素试验确定其最佳添加配方为精盐量2.50%、白砂糖0.60%、辣椒粉0.60%及发酵剂DCM-1 0.15g/kg。优化关键工艺参数:发酵温度(A)、发酵时间(B)、发酵剂DCM-1添加量(C)。采用Box-Behnken响应面分析法进行二次多项回归拟合,得到回归方程为:Y=93.80-1.75A-1.75B+2.00C+0.25AB-0.25AC-1.75BC-1.78A2-3.78B2-0.27C2;由回归模型分析,可知牛肉萨拉米香肠的最佳工艺参数为发酵温度36℃、发酵时间22h、发酵剂DCM-1的添加量0.20g/kg。验证试验表明,实际测定值与预测值的误差为3.14%,说明本产品稳定性良好,所得产品风味独特,切面肥瘦均匀、红白分明,淡酸微咸,符合萨拉米香肠的特点。The pork was taken as the main raw material common western fermented meat products, and it was popular in salami sausage, and it was one of the among consumers. In order to enrich the taste of salami, the beef was taken as the raw material, and beef salami sausage was developed. On the basis of traditional technology, the optimum addition formula was determined through single factor experi- ment and it was as follows ： refined salt amount was 2.50%, sugar was 0.60%, chili powder was 0. 60% and starter DCM - 1 was 0.15 g/kg. The critical technology parameters were optimized and they were fermented temperature （A）, fermented time （B） and the addition amount of starter DCM - 1 （C）. Box- Behnken response surface methodology was adopted, and two times muhinomial regression fitting was conducted, and the regression equation was obtained and it was Y = 93.80 - 1.75A - 1.75B ＋ 2. 00C ＋ 0.25AB - 0.25AC - 1.75BC - 1.78A2 - 3.78B2 - 0.27 C2. The optimized process parameters of beef salami sausage could be obtained through regression model analysis and it was as follows： the fer- mentation temperature was 36℃, the fermentation time was 22 h, the addition of starter DCM - 1 was 0. 20 g/kg. The verification test showed that the error of actual determination value and predictive value was 3. 14%, it showed that the product had good stability, the product obtained had unique flavor, and the fat and lean of section was uniform, and skewbald was discernible, and the taste was light sour and brackish, it was accord with characteristic of salami sausage.

关 键 词：牛肉萨拉米 配方 工艺优化 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]