香肠制品中淀粉含量测定方法研究  

Research on the Determination Method of Starch Content in Sausage Products

作　　者：何思 HE Si(Fuxin Food and Food Products Inspection and Testing Center,Fuxin 123000,China)

机构地区：[1]阜新市食品与粮农产品检验检测中心,辽宁阜新123000

出　　处：《食品安全导刊》2024年第1期59-61,共3页China Food Safety Magazine

摘　　要：淀粉常被用作增稠剂添加到香肠制品中,应严格控制增稠剂用量以保障产品质量。本文对5种香肠中淀粉含量进行了分析,进一步探索了国家标准检测方法的实践意义,并对实验条件和方法进行了优化。结果发现搅碎方式更有利于淀粉含量的准确测定;淀粉分离时间应控制在1.5 h;应根据香肠中的淀粉含量确定样品的取样量,优级肠取样量控制在25 g左右,普通肠取样量控制在12 g左右。Starch is often used as a thickener added to sausage products,and the amount of thickener should be strictly controlled to ensure product quality.In this paper,the starch content in five kinds of sausages was analyzed,the practical significance of the national standard detection method was further explored,and the experimental conditions and methods were optimized.It was found that the stirring method is more conducive to the accurate determination of starch content;the starch separation time should be controlled at 1.5 hours,and the sampling amount of the sample should be determined based on the starch content in the sausage.The sampling amount for premium sausages should be controlled at around 25 g,and the sampling amount for ordinary sausages should be controlled at around 12 g.

关 键 词：香肠 淀粉含量 检测方法 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]