天然色素部分替代亚硝酸钠的艾草火腿肠的研制  

The Development of Wormwood Ham Sausage with Partial Substitution of Sodium Nitrite by Natural Pigments

作　　者：任双 朱文成 邢淑婕 陈亚蓝 侯贺丽 杨玲玲 朱静[1] REN Shuang;ZHU Wencheng;XING Shujie;CHEN Yalan;HOU Heli;YANG Lingling;ZHU Jing(School of Food Science and Engineering,Xingyang Agriculture and Forestry University,Xinyang 464000,China;Luo he Vocational Technology College,Luohe 462000,China)

机构地区：[1]信阳农林学院食品科学与工程学院,河南信阳464000 [2]漯河职业技术学院,河南漯河462000

出　　处：《信阳农林学院学报》2025年第1期103-110,共8页Journal of Xinyang Agriculture and Forestry University

基　　金：2024年度河南省高等教育教学改革研究与实践项目(2024SJGLX0198);河南省重点研发专项(231111312800);河南省重点研发与推广专项(科技攻关)项目(242102110090);河南省高等学校重点科研项目计划(河南省高等学校重点科研项目计划)(24B550017);信阳农林学院科技创新团队(XNKJTD-001)。

摘　　要：以猪后腿肉和艾草作为主要原料,复配天然红色素部分代替亚硝酸钠研制出一种风味独特的低亚硝酸盐的火腿肠。试验采用感官评价、质构特性和色差值作为主要评价指标,在单因素试验的基础上,以复配色素添加量、艾草粉添加量和亚硝酸钠添加量为自变量,利用正交试验优化加工工艺,以获取最佳结果。结果表明:复配色素添加量为0.04%,艾草粉添加量为1%,亚硝酸钠添加量为0.002%时,艾草火腿肠颜色均匀,呈鲜肉色,表面有光泽,弹性十足,风味独特,具有一定的抗氧化活性,感官评分高达90分。Using pork hind leg meat and wormwood as the main raw materials,and replacing sodium nitrite with natural red pigment,a unique low nitrite ham sausage with a unique flavor was developed.The test used sensory evaluation,texture characteristic determination and color difference value as the main evaluation index,and on the basis of single-factor test,the amount of compound pigment addition,the amount of wormwood powder added and the amount of sodium nitrite added were taken as independent variables,and the orthogonal test was used to optimize the processing technology to obtain the best results.The results showed that when the compound pigment addition amount was 0.04%,the mugwort powder addition amount was 1%,and the sodium nitrite addition amount was 0.002%,the wormwood ham sausage has a uniform color,fresh meat color,shiny surface,full elasticity,unique flavor,and certain antioxidant activity,with a sensory score of 90 points.

关 键 词：天然色素 火腿肠 艾草粉 亚硝酸钠 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]