浅发酵香肠仿天然风干工艺研究  

Research on the Imitative Natural Air-dried Processing of Shallow Fermented Sausage

作　　者：张佳敏 王卫 吉莉莉 白婷 赵志平 陈林 ZHANG Jiamin;WANG Wei;JI Lili;BAI Ting;ZHAO Zhiping;CHEN Lin(Meat Processing Key Laboratory of Sichuan Province,Chengdu 610106,China)

机构地区：[1]肉类加工四川省重点实验室,四川成都610106

出　　处：《食品工业科技》2021年第12期160-167,共8页Science and Technology of Food Industry

基　　金：川猪产业链提质增效关键技术研究与集成示范(20ZDYF0003);国家现代农业产业技术体系四川生猪创新团队(sccxtd-2020-08);肉类加工四川省重点实验室开放基金项目(20-R-8)。

摘　　要：针对浅发酵香肠仿天然风干工艺,研究了风干温度、气流速度及湿度对香肠风干时间、均匀度以及感官品质的影响。在单因素实验基础上,采用Box-Behnken响应面优化设计优化恒温风干法工艺,并进一步对比研究了梯度风干法下,不同温度梯度对香肠的风干特性和产品品质的影响。结果表明,恒温风干法的工艺条件为:温度9.0℃、气流速度1.0 m/s、湿度64%。适宜的温度梯度有利于提高风干效率和提升产品品质。梯度风干法的最佳工艺条件为:温度梯度7~13℃(每12 h交替一次),气流速度1.0 m/s、湿度64%。此条件下,将浅发酵香肠风干至理想水分含量时的时间为66 h,产品各项品质指标分别为:均匀度为0.987、水分含量37.693%、aw为0.875、pH为5.54、TBA为0.735 mg/kg。此梯度风干工艺能够在兼顾风干效率的同时,获得理想的产品品质。In this paper,the effects of air-drying temperature,air velocity,and humidity on the drying time,uniformity,and sensory quality of shallow fermented sausage were studied.On the basis of single factor experiment,response surface methodology employing Box-Behnken design was applied to get the optimal air-drying process conditions.Furthermore,the effects of different temperature gradients on the air-drying characteristics and product quality of sausage were investigated.The results showed that,the optimum conditions of constant temperature air-drying were as follows:Temperature 9.0℃,the air velocity 1.0 m/s,and the humidity 64%.A suitable temperature gradient could improve the drying efficiency and product quality.The optimal process conditions of the gradient air-drying method were temperature gradient 7~13℃(alternating every 12 hours),air velocity 1.0 m/s,and humidity 64%.Under these conditions,the time to air-dry the shallow fermented sausage to the ideal moisture content was 66 h.The product quality indexes were as follows:Uniformity 0.987,moisture content 37.693%,aw 0.875,pH5.54,and TBA 0.735 mg/kg.The ideal product quality could be obtained at the same time of considering air drying efficiency under this gradient air-drying condition.

关 键 词：浅发酵香肠 仿天然风干 恒温风干法 梯度风干法 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]