山楂玫瑰低硝香肠的加工工艺及储藏期品质研究  

Study on the Processing Technology and Storage Period Quality of Low Nitrate Hawthorn Rose Sausage

作　　者：周茜[1] 刘晓艺 安雪 张美 刘兵 赵文[1] 饶伟丽 ZHOU Qian;LIU Xiao-yi;AN Xue(College of Food Science and Technology,Agricultural University of Hebei,Baoding,Hebei 071000)

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《安徽农业科学》2020年第11期194-197,共4页Journal of Anhui Agricultural Sciences

基　　金：河北省现代农业产业技术体系生猪创新团队项目(HBCT-2018110205)。

摘　　要：针对香肠中亚硝酸盐带来的食品安全问题,拟在香肠加工工艺中添加山楂和玫瑰进行部分替代,制备山楂玫瑰低硝香肠。通过单因素试验确定出影响香肠产品品质的主要因素及最佳水平范围,进一步通过正交试验确定主要因素的最佳配比。结果表明,在山楂果酱添加量6%、玫瑰花酱添加量6.5%、奶粉添加量5%和亚硝酸钠添加量为0.004%的工艺条件下,香肠产品的口感和风味最佳。对1、4、7、10、14 d香肠的水分、pH、酸价、过氧化值和硫代巴比妥值进行测定并进行感官评定。结果表明,山楂玫瑰低硝香肠的最佳保藏期为7 d。In order to solve the food safety problem caused by nitrite in sausage,hawthorn and rose flower were added in the processing technology as partial substitution to prepare the sausage with low nitrate,hawthorn and rose flower.The main factors affecting quality of sausage product and the optimum level range were determined through single factor experiment,and then the best matching results of each level were determined by orthogonal experiment.The results suggested that the sausage product have the best taste and flavor under conditions of 6%hawthorn paste,6.5%rose flower paste,5%milk powder and 0.004%nitrate.The moisture,pH value,acid value,peroxide value and thiobarbituril(TBA)value of sausage at 1,4,7,10 and 14 days were measured and sensory evaluation was carried out.The results showed that the best preservation period of low nitrate hawthorn rose sausage is 7 days.

关 键 词：香肠 山楂 玫瑰 低硝 加工工艺 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]