复合保水剂对乳化肠保水性保油性的影响  

Effects of Composite Water-holding Agents on Water-holding and Oil-holding Capacity of Emulsified Sausage

作　　者：施帅[1] 李志方[1] 陈桃桃 SHI Shuai;LI Zhi-fang;CHEN Tao-tao(Jiangsu Agri-Animal Husbandry Vocational College,Taizhou 225300,Jiangsu,China)

机构地区：[1]江苏农牧科技职业学院,江苏泰州225300

出　　处：《食品研究与开发》2020年第17期96-101,共6页Food Research and Development

基　　金：泰州市科技计划项目(TN2013001);2018年江苏农牧科技职业学院大学生创新创业训练计划项目(201812806065Y)。

摘　　要：研究芋头、卡拉胶、异抗坏血酸钠和大豆分离蛋白4种复合保水剂对乳化肠保水性保油性的影响,以保水性、保油性和感官评定为指标,通过单因素试验和中心组合试验,运用响应面法优化工艺参数,建立多元二次回归方程,优选出乳化肠保水性保油性的最佳工艺参数。结果表明芋头添加量7.03%、卡拉胶添加量0.54%、大豆分离蛋白添加量5.12%、异抗坏血酸钠添加量0.06%时,得到乳化肠的感官评分为45.63,验证试验结果为45.40分,相对误差0.50%,表明该模型拟合度好,采用Box-Benhnken响应面法分析乳化肠保水性保油性的配方是可行的。In order to investigate the effect of water-holding agents,including taro,carrageenan,sodium erythorbate and soybean protein isolate on water-holding and oil-holding capacity of emulsified sausage were studied.Having water holding capacity,oil holding capacity and sensory score as the index,based on single factor test and central combination test,a quadratic polynomial mathematical model was built,the optimum process parameters was obtained by response suface methodology.The result showed that optimized water retention property of emulsified sausage processing parameters were obtained as follows:the contents of taro,carrageenan,sodium erythorbate and soybean protein isolate were 7.03%,0.54%,5.12%,0.06%,which sensory properties was highest.Under the optimum conditions,the difference of predicted value of 45.63 and verified value was 45.40,The relative error was 0.50%,it indicated that the Box-Benhnken response surface method to analyze the formula of water-holding and oil-holding capacity of emulsified sausage was feasible,with the best quality.

关 键 词：保油性 保水性 乳化肠 响应面法 芋头 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]