乳化植物油对香肠品质影响的研究进展  

Research Progress on the Effect of Emulsified Vegetable Oil on the Quality of Sausage

作　　者：吴雪 陶志华[1] 刘伟锜 姜燕[1] 张宏梅[1] 傅明辉[1] WU Xue;TAO Zhi-hua;LIU Wei-qi;JIANG Yan;ZHANG Hong-mei;FU Ming-hui(College of Light Industry and Chemical Engineering,Guangdong University of Technology,Guangzhou 510006,China)

机构地区：[1]广东工业大学轻工化工学院,广州510006

出　　处：《中国调味品》2021年第11期173-177,182,共6页China Condiment

基　　金：国家自然科学基金(31101743)。

摘　　要：传统香肠主要以动物肥肉为原料,含有大量脂肪,能增加香肠的风味和持水效果,而过量摄入动物脂肪对人体健康不利。因此,找到合适的替代动物脂肪的原料能够有效缓解由此引发的健康问题,并对香肠的品质改良和风味具有重要的科研意义。文章主要综述了香肠中添加乳化植物油的目的和作用,介绍了香肠制品中常用的乳化油脂,总结了乳化油脂在香肠中的主要存在形式,归纳了香肠中添加乳化油脂的主要作用及产生的影响,分析了现有食用香肠领域研究不足的现状,同时为生产健康乳化香肠提供了一定的理论基础,并补充了我国在香肠制备等相关领域知识的不足。The traditional sausage is mainly made from animal fat and contains a lot of fat,which can increase the flavor and water retention of the sausage.However,excessive intake of animal fat is harmful to human health.Therefore,finding suitable raw materials to replace animal fat can effectively alleviate the health problems caused by this,and it is of great scientific significance to improve the quality and flavor of sausage.In this paper,the purpose and the role of adding emulsified vegetable oil into sausage are summarized,the emulsified oils commonly used in sausage products are introduced,the main existing forms of emulsified oils in sausage are summarized,the main functions and influence of emulsified oils added into sausage are summarized,the current situations of insufficient research in the field of edible sausage are analyzed,at the same time,it has provided a certain theoretical basis for producing healthy emulsified sausage,and supplemented the deficiency of knowledge in sausage preparation and other related fields in China.

关 键 词：乳化油脂 香肠 品质 

分 类 号：TS225.1[轻工技术与工程—粮食、油脂及植物蛋白工程]