| 液熏灌肠质构改良配方的研究 |
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| 引用本文： | 王旗,姜绍通,蔡克周,潘丽军.液熏灌肠质构改良配方的研究[J].肉类研究,2012(9):9-14. |
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| 作者姓名： | 王旗 姜绍通 蔡克周 潘丽军 |
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| 作者单位： | 合肥工业大学生物与食品工程学院,安徽省农产品精深加工重点实验室 |
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| 基金项目： | 安徽省战略性新兴产业项目(11010301017);中央高校基本科研业务专项(2012HGBZ0184);淮北市重大科技攻关项目(20120103);合肥工业大学大学生创新性实验计划项目(2011CXCY379) |
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| 摘 要： | 为确定低温液熏灌肠的质构改良配方,采用正交试验设计,以灌肠制品的质构特性和持水性为考察指标,研究淀粉、复合磷酸盐、卡拉胶和大豆分离蛋白对液熏灌肠质构品质的影响,并且对改良配方进行优化。结果表明:液熏灌肠复合改良剂的最优配方为6%淀粉、0.3%复合磷酸盐、0.4%卡拉胶、3%大豆分离蛋白。该配方稳定可靠,适用于液熏灌肠的工业化加工生产。
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| 关 键 词： | 正交试验 淀粉 复合磷酸盐 卡拉胶 大豆分离蛋白 |
Formulation Optimization of Liquid Smoked Sausage for Improving Texture Properties |
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| WANG Qi,JIANG Shao-tong,CAI Ke-zhou,PAN Li-jun.Formulation Optimization of Liquid Smoked Sausage for Improving Texture Properties[J].Meat Research,2012(9):9-14. |
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| Authors: | WANG Qi JIANG Shao-tong CAI Ke-zhou PAN Li-jun |
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| Affiliation: | (The Key Laboratory for Agricultural Products Processing of Anhui Prouince,School of Biotechnology and Food Engineering, Hefei University of Technology,Hefei 230009,China) |
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| Abstract: | This study aimed at improving texture properties of liquid smoked sausage by modifying its formulation. An orthogonal array design was used to study the effects of starch, compound phosphate, carrageenan and soy protein isolate on texture properties and water-holding capacity for the purpose of optimization. The optimal formulation of liquid smoked sausage was 6% starch, 0.3% compound phosphate, 0.4% carrageenan and 3% soybean protein isolate. This formulation was stable, reliable and suitable for industrial production of liquid smoked sausage. |
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| Keywords: | orthogonalarraydesign starch compound phosphate carrageenan soy proteinisolate |
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