预包装烤羊肉串工艺研究  

Study on the Technology of Pre-packed Roast Mutton Skewers

作　　者：王琼 金文丽 陈建平 郭渊清 孙琳 WANG Qiong;JIN Wenli;CHEN Jianping;GUO Yuanqing;SUN Lin(Jiayuguan Food, Drug and Medical Device Inspection and Testing Center;Gansu Provincial Institute of Food Inspection and Research)

机构地区：[1]嘉峪关市食品药品和医疗器械检验检测中心 [2]甘肃省食品检验研究院

出　　处：《中国食品安全》2024年第7期58-65,共8页CHINA FOOD SAFETY

基　　金：甘肃省市场监督管理局科技计划项目资助(项目编号:SSCJG-SP-A202206)。

摘　　要：目的:优化预包装烤羊肉串工艺。方法:以烤羊肉串为研究对象,研究天然防腐剂的添加量、复合调味料的添加量、贮存温度、烤制温度以及杀菌方式等对预包装烤羊肉串感官评分和保质期的影响。并通过单因素试验及Box-Behnken响应面试验设计,对预包装烤羊肉串工艺进行优化。结果:最佳工艺条件,乳酸链球菌素添加量0.05%;贮存温度1.4℃;烤制温度202℃;复合调味料的添加量1.0%,紫外杀菌45 min,距离为10 cm。结论:采用该工艺得到的预包装烤羊肉串产品色泽口味俱佳,营养成分与现烤羊肉串相差无几,保质期大于90 d,便于长途运输,可操作性强,可为预包装烤羊肉串拓展市场提供理论与实践参考。Objective:To optimize the prepackaged Mutton shashlik technology.Methods:Taking Mutton shashlik as the research object,the effects of the addition amount of natural preservatives,compound seasoning,storage temperature,baking temperature and sterilization methods on the sensory score and shelf life of prepackaged Mutton shashlik were investigated.The technology of prepackaged Mutton shashlik was optimized through single factor test and Box-Behnken response surface Design of experiments.Result:Under the optimal process conditions,the amount of lactic acid streptococcin added was 0.05%;Storage temperature:1.4℃;Baking temperature:202℃;The addition amount of composite seasoning:1.0%,UV sterilization group for 45 minutes,with a distance of 10 cm.Conclusion:The prepackaged Mutton shashlik products obtained by this process have good color and taste,similar nutritional components to the existing Mutton shashlik,and a shelf life of more than 90 days.It is convenient for long-distance transportation and has strong operability,which can provide theoretical and practical reference for the expansion of the market of prepackaged Mutton shashlik.

关 键 词：预包装烤羊肉串 响应面法 感官评定 工艺优化 保质期 

分 类 号：TS2[轻工技术与工程—食品科学与工程]