黄茶香肠加工工艺优化及其品质分析  

Optimization of Processing Technology of Yellow Tea Sausage and Its Quality Analysis

作　　者：李翔[1] 张文韬 谭兴怡 邓金鹏 刘嘉敏 谭武德 黄旭 徐漪沙 LI Xiang;ZHANG Wen-tao;TAN Xing-yi;DENG Jin-peng;LIU Jia-min;TAN Wu-de;HUANG Xu;XU Yi-sha(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,Sichuan,China;Wangcang Wuyuan Food Co.,Ltd.,Guangyuan 628203,Sichuan,China;Wangcang Weirui Planting Professional Cooperative,Guangyuan 628207,Sichuan,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]旺苍县伍原食品有限公司,四川广元628203 [3]旺苍县葳蕤种植专业合作社,四川广元628207

出　　处：《食品研究与开发》2023年第11期151-158,共8页Food Research and Development

基　　金：四川省科技厅科技扶贫专项(2021ZHFP0029,2020ZHFP0213,2022ZHXC0080,2022ZHXC0024);成都市技术创新研发项目(2021-YF05-00616-SN)。

摘　　要：以猪肉为原料,添加黄茶粉,研究开发一款黄茶香肠。在肥肉添加量、食盐添加量、猪皮冻添加量、黄茶粉添加量4个单因素试验的基础上,以感官评分为评价标准,通过响应面优化和验证试验,确定黄茶香肠的最佳加工工艺并测定其品质。结果表明:黄茶香肠的最佳工艺配方为肥肉添加量29%、食盐添加量0.9%、猪皮冻添加量62%、黄茶粉添加量0.55%;对最佳工艺制得的黄茶香肠进行品质检测表明,水分含量为(62.16±0.71)%、脂肪含量为(24.43±0.35)g/100 g、蛋白质含量为(22.27±0.33)g/100 g、茶多酚含量为(63.22±0.25)mg/100 g、硫代巴比妥酸(thiobarbituric acid,TBA)值为(0.2233±0.0097)mg/100 g。Pork was used as the raw material and yellow tea powder was added to develop a yellow tea sausage.On the basis of single factor test with indexes of fat addition amount,salt addition amount,pork skin jelly addition amount,and tea powder addition amount,the optimal processing technology and quality of yellow tea sausage were determined by response surface methodology and validation test with sensory evaluation as the evaluation standard.The results showed that the optimal formula of yellow tea sausage was as follows:29%fat meat,0.9%salt,62%pork skin jelly,and 0.55%yellow tea powder.As revealed by quality inspection of yellow tea sausage prepared by the optimal technology,the moisture content was(62.16±0.71)%,fat content was(24.43±0.35)g/100 g,protein content was(22.27±0.33)g/100 g,tea polyphenol content was(63.22±0.25)mg/100 g,and thiobarbituric acid(TBA)value was(0.2233±0.0097)mg/100 g.

关 键 词：香肠 黄茶 加工工艺 抗氧化 营养成分 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]