燕麦膳食纤维发酵香肠的研制  

Preparation of Fermented Sausage with Oat Dietary Fiber

作　　者：伍勇 唐瑶 王任媛 高美杰 徐坤 刘松青 刘红玲 WU Yong;TANG Yao;WANG Ren-yuan;GAO Mei-jie;XU Kun;LIU Song-qing;LIU Hong-ling(College of Chemistry and Life Science,Chengdu Normal University,Chengdu 611130,China;Key Laboratory for Development and Utilization of Characteristic Horticultural Biological Resources in Institutions of Higher Education in Sichuan Province,Chengdu 611130,China)

机构地区：[1]成都师范学院化学与生命科学学院,成都611130 [2]特色园艺生物资源开发与利用四川省高校重点实验室,成都611130

出　　处：《中国调味品》2023年第3期146-151,共6页China Condiment

基　　金：四川省科技计划资助项目(2021JDRC0123);成都师范学院人才项目(2020ZZBS13);成都师范学院科研项目(2019CS19ZB07);成都师范学院2020年度科研创新团队项目(CSCXTD2020A04)。

摘　　要：为提高传统发酵肉制品的食用安全性并增加其膳食成分,该研究研发了一种燕麦膳食纤维发酵香肠。该实验以植物乳杆菌添加量、燕麦膳食纤维添加量、发酵温度为单因素,探究不同条件下发酵香肠的亚硝酸盐残留量、质构参数以及感官品质的变化。植物乳酸杆菌添加量为0.4%时,对香肠的咀嚼性影响显著(P<0.05),但对黏性几乎无显著影响(P>0.05),添加量超过0.3%可显著降低亚硝酸盐含量;膳食纤维添加量对香肠的硬度和黏性影响不显著(P>0.05),当添加量超过4.5%时,显著提高了咀嚼性,不超过3.5%的剂量具有较高的感官评分;发酵温度对香肠的质构影响不显著(P>0.05),当温度高于36℃时,虽然亚硝酸盐含量下降,但咀嚼性升高,感官评分降低。通过响应面优化后预测的最佳配方和发酵条件分别为植物乳杆菌JYLP-0020冻干粉0.5%、燕麦膳食纤维粉2.33%、发酵温度35℃。该产品特点是在一定程度上增加了膳食成分,降低了食品脂肪含量,符合大众追求健康安全食品的理念。In order to improve the edible safety of traditional fermented meat products and increase their dietary components,in this study,a kind of fermented sausage with oat dietary fiber is developed.In this experiment,Lactobacillus plantarum addition amount,oat dietary fiber addition amount and fermentation temperature are used as the single factors to explore the changes of nitrite residue amount,texture parameters and sensory quality of fermented sausage under different conditions.When Lactobacillus plantarum addition amount is 0.4%,it has significant effect on the chewiness of sausage(P<0.05),but it almost has no significant effect on the viscosity(P>0.05),and when the addition amount exceeds 0.3%,the nitrite content can be reduced significantly.The addition amount of dietary fiber has no significant effect on the hardness and viscosity of sausage(P>0.05).When the addition amount is more than 4.5%,the chewiness increases significantly.The sausage with no more than 3.5%dosage has a higher sensory score.Fermentation temperature has no significant effect on the texture of sausage(P>0.05).When the temperature is higher than 36℃,the nitrite content decreases,but the chewiness increases,the sensory score decreases.The optimal formula and fermentation conditions predicted by response surface optimization are 0.5%Lactobacillus plantarum JYLP-0020 lyophilized powder,2.33%oat dietary fiber powder,and fermentation temperature of 35℃.The product is characterized by the increase of dietary components to a certain extent and the decrease of fat content in food,which conforms to the public's concept of pursuing healthy and safe food.

关 键 词：发酵香肠 膳食纤维 响应面设计 亚硝酸盐 质构 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]