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| 斩拌速度和时间对乳化肠质构的影响 | |
| 引用本文： | 崔艳飞,赵改名,王玉芬,谢华,柳艳霞,黄现青,冯坤,赵光辉.斩拌速度和时间对乳化肠质构的影响[J].食品与机械,2010,26(2). |
| 作者姓名： | 崔艳飞 赵改名 王玉芬 谢华 柳艳霞 黄现青 冯坤 赵光辉 |
| 作者单位： | 1. 河南农业大学食品科学技术学院,河南,郑州,450002;双汇集团技术中心,河南,漯河,462000 2. 河南农业大学食品科学技术学院,河南,郑州,450002 3. 双汇集团技术中心,河南,漯河,462000 |
| 基金项目： | "十一五"国家科技支撑计划课题 |
| 摘 要： | 研究斩拌速度、时间与乳化型香肠质构之间的关系.采用响应曲面设计,选用斩拌速度和斩拌时间为试验因素,测定不同斩拌时间和速度下产品的硬度、弹性、内聚性、咀嚼性和回复性.结果表明,斩拌速度对乳化肠的硬度、弹性和回复性均有显著影响,斩拌时间对回复性有显著的影响,斩拌速度和斩拌时间的交互作用对硬度和回复性有显著的影响;斩拌速度为6 000 r/min,斩拌时间为9 min时,形成的乳化肠的硬度、弹性、内聚性、咀嚼性和回复性最佳,满足乳化肠质构的要求. |
| 关 键 词： | 斩拌速度 斩拌时间 乳化肠 质构 |
Optimization of chopping process on emulsion sausage texture |
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| CUI Yan-fei,ZHAO Gai-ming,WANG Yu-fen,XIE Hua,LIU Yan-xia,HUANG Xian-qing,FENG Kun,ZHAO Guang-hui.Optimization of chopping process on emulsion sausage texture[J].Food and Machinery,2010,26(2). | |
| Authors: | CUI Yan-fei ZHAO Gai-ming WANG Yu-fen XIE Hua LIU Yan-xia HUANG Xian-qing FENG Kun ZHAO Guang-hui |
| Affiliation: | CUI Yan-fei1,2 ZHAO Gai-ming1 WANG Yu-fen2 XIE Hua2LIU Yan-xia1 HUANG Xian-qing1 FENG Kun1 ZHAO Guang-hui1(1.College of Food Science & Technology,Henan Agricultural University,Zhengzhou,Henan 450002,China,2.Technology Center of Shuanghui Group,Luohe,Henan 462000,China) |
| Abstract: | The study discussed the relationship on the chopping time, chopping speed and texture among the emulsion sausage. Several factors were determined, including the hardness, springiness, cohesion, chewing and reversion, in different chopping time and speed with response surface methodology (RSM). The results showed that chopping speed had a significant influence on the hardness, springiness, and reversion of emulsion sausage. It indicated that chopping time had a significant influence on the reversion of emuls... |
| Keywords: | chopping speed chopping time emulsion sausage texture |
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