红薯淀粉二步糊化工艺对肉肠产品感官品质的影响  

The effects of two-step gelatinization parameters of sweet potato starch on sensory quality of sausage products

作　　者：张永春[1] 张云涛[1] 李岩华 Zhang Yongchun;Zhang Yuntao;Li Yanhua(Beijing Daoxiangcun Foodstuff Co.,Ltd（Bejing 102209)

机构地区：[1]北京稻香村食品有限责任公司,北京102209

出　　处：《粮食与食品工业》2018年第3期28-35,共8页Cereal & Food Industry

摘　　要：为了研究红薯淀粉二步糊化工艺对肉肠产品感官品质的影响,本文通过单因素试验,对影响二步糊化工艺质量的6个主要因素进行分析,确定了较适宜的工艺参数范围。在单因素试验基础上,采用响应面优化试验,确定了红薯淀粉二步糊化的最佳工艺条件:淀粉与水的比例为1∶2、一步糊化用水百分比为65%、淀粉溶解预处理温度为46℃、一步糊化终止温度为69℃、二步糊化温度为87℃、二步糊化时间为25 min,此时成品的感官品质最佳,平均感官得分达到了95.1分。The six main factors of two-step gelatinization were analyzed by single factor experiment,and the suitable range of process parameters were determined in order to explore the effects of two-step gelatinization parameters of sweet potato starch on sensory quality of sausage products.On the basis of single factor experiment,the optimal two-step gelatinization parameters of sweet potato starch were confirmed as follows by responds surface methodology：the ratio of starch to water is 1∶2,the percentage of water in the first step is 65%,the starch pretreatment temperature is 46 ℃ and the final temperature in the first step is 69 ℃,the temperature of the second step is 87℃,the time of the second step is 25 min.The sensory quality of product at these process parameters is the best,and the average sensory score reaches 95.1 points.

关 键 词：二步糊化工艺 红薯淀粉 肉肠产品 感官品质 

分 类 号：TS201[轻工技术与工程—食品科学]