低钠低硝香肠的工艺研究  

Study on the Technology of Low Sodium and Low Nitrate Sausage

作　　者：师文添[1,2] 鲍会梅 吴君艳[1,2] SHI Wentian;BAO Huimei;WU Junyan(Jiangsu Food&Pharmaceutical Science College,Huaian 223003,China;Jiangsu Engineering Research&Department Center for Food Processing,Huaian 223003,China)

机构地区：[1]江苏食品药品职业技术学院,江苏淮安223003 [2]江苏省食品加工工程技术研究开发中心,江苏淮安223003

出　　处：《现代食品》2024年第16期112-115,135,共5页Modern Food

基　　金：江苏省2024年高校“青蓝工程”食品质量与安全专业优秀教学团队项目。

摘　　要：本文对低钠低硝香肠配方进行了研究,基于单因素试验及正交试验确定了产品的最佳配方。经部分替代食盐及全部替代亚硝酸钠后,产品感官品质并未变劣,产品保质期更长。In this paper,the formula of low sodium and low nitrate sausage was studied.Based on single factor test and orthogonal test,the best formula was determined.After partial replacement of salt and total replacement of sodium nitrite,the sensory quality of the product did not become worse and the shelf life of the product was longer.

关 键 词：低钠 低硝 香肠 配方 正交试验 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]