青冈木烟熏液熏制香肠的工艺优化  

Optimization of Craftsmanship for Smoking Sausages with Quercus acutissima Smoke Liquid

作　　者：穆波 陈兴林 周超超 俞露 罗欣 张冰梅 周倩 杨凤 MU Bo;CHEN Xinglin;ZHOU Chaochao;YU Lu;LUO Xin;ZHANG Bingmei;ZHOU Qian;YANG Feng(Guizhou Academy of Testing and Analysis,Guiyang 550000,China;Guizhou Qianfuxiang Food Corporation,Guiyang 550000,China;School of Liquor and Food Engineering,Guiyang 550000,China)

机构地区：[1]贵州省分析测试研究院,贵州贵阳550000 [2]贵州黔福香食品有限公司,贵州贵阳550000 [3]贵州大学酿酒与食品工程学院,贵州贵阳550000

出　　处：《现代食品》2023年第21期66-71,共6页Modern Food

基　　金：贵州科学院博士科研启动基金项目(黔科院R字[2022]03号);贵州省省级科技支撑项目(黔科合支撑[2020]1Y166号);贵州省科技计划(黔科合G字[2015]4005号)。

摘　　要：为了开发优质液熏香肠产品,使用青冈木烟熏液熏制香肠,试验考察了不同干馏温度下所得烟熏液批次、烟熏液质量分数、烘烤时间3个因素对香肠品质的影响,基于单因素试验结果,利用L9(34)正交试验进行优化。结果表明,最佳优化条件为300℃制备的烟熏液批次、烟熏液质量分数7%、烘烤温度65℃,此工艺得到的液熏香肠感官评分为(89.86±4.16)分。为进一步比较液熏香肠与市售传统烟熏香肠品质,对过氧化值、氯化物、亚硝酸盐、苯并(a)芘、重金属(铅)含量进行理化指标测定及感官评价,结果表明液熏香肠苯并(a)芘、亚硝酸盐、重金属(铅)含量均明显低于市售传统烟熏香肠产品且品质良好。In order to develop high-quality liquid-smoked sausage products,Quercus acutissima wood smoke was used for smoking.The production of smoke from Quercus acutissima wood was studied and the effects of different batches of smoke obtained at various dry distillation temperatures,smoke quality fraction,and baking time on sausage quality were examined.Based on the results of single-factor experiments,an L9(34)orthogonal experiment was conducted to optimize the smoking conditions.The optimal conditions were:smoke produced at 300℃,with a quality fraction of 7%and a baking temperature of 65℃.The sensory score of the liquid-smoked sausages produced under these conditions was 89.86±4.16.To further compare the quality of liquid-smoked sausages with that of traditional smoked sausages available in the market,physicochemical indicators such as peroxide value,chloride content,nitrite content,benzo(a)pyrene content,and heavy metals(lead)content were measured and subjected to sensory evaluation.The results showed that the benzo(a)pyrene content,nitrite content,and heavy metal(lead)content of the liquid-smoked sausages were significantly lower than those of traditional smoked sausages available in the market,indicating good quality.

关 键 词：青冈木 烟熏液 烟熏香肠 感官评价 理化指标 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]