响应曲面法优化燕麦膳食纤维香肠加工工艺的研究  

Optimization of Processing Conditions for Oats Dietary Fiber Sausage by Response Surface Analysis

作　　者：冯随 牟德华[2] 吕蒙 臧芳波 王硕 王雯 高晓光[2] Feng Sui;Mou Dehua;Lyu Meng;Zang Fangbo;Wang Shuo;Wang Wen;Gao Xiaoguang(Hebei Sogreen Food Co.,Ltd.,Shijiazhuang 050021,China;College of Biological Science and Engineering,Hebei University of Science and Technology,Shijiazhuang 050018,China)

机构地区：[1]河北双鸽食品股份有限公司,河北石家庄050021 [2]河北科技大学生物科学与工程学院,河北石家庄050018

出　　处：《现代食品》2020年第10期94-99,共6页Modern Food

基　　金：河北省省级省校科技合作开发资金支持项目合同;河北省高等学校科学技术研究项目(编号:BJ2018061)。

摘　　要：由于膳食纤维具有独特的功能特性,被越来越多地应用于肉制品加工中。本文对燕麦膳食纤维香肠的生产工艺条件进行优化。通过Box-Behnken响应曲面法对燕麦膳食纤维香肠的肥瘦肉比例、淀粉添加量、燕麦添加量进行工艺优化,得出最佳工艺条件:燕麦添加量7%,肥瘦肉比例23∶77,淀粉添加量7%。以此优化条件制成的燕麦膳食纤维香肠口感良好,在质构特性、感官特性、营养特性方面均有加强。Due to its unique functional properties,dietary fiber is increasingly used in the processing of meat products.This article optimizes the production process conditions of oat dietary fiber sausage.Through the Box-Behnken response surface method,the process optimization of the proportion of fat and lean meat,starch addition,and oat addition of oat dietary fiber sausage was carried out,and the best process conditions were obtained:7%oat addition,23:77 fat and lean meat addition,starch addition The amount is 7%.Oatmeal dietary fiber sausages made under these optimized conditions have a good taste and are enhanced in texture,sensory and nutritional characteristics.

关 键 词：膳食纤维 燕麦 乳化型香肠 工艺优化 响应曲面分析 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]