| 复合保水剂及异抗坏血酸钠对乳化肠乳化性的影响 |
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| 引用本文： | 施帅,陈桃桃.复合保水剂及异抗坏血酸钠对乳化肠乳化性的影响[J].食品科技,2020(2):126-132. |
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| 作者姓名： | 施帅 陈桃桃 |
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| 作者单位： | 江苏农牧科技职业学院 |
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| 基金项目： | 泰州市农业科技支撑项目(TN2013001);2019年江苏牧院省级一般大学生创新创业项目(201912806003Y)。 |
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| 摘 要： | 研究复合保水剂芋头、卡拉胶、大豆分离蛋白和异抗坏血酸钠对乳化肠保水性与保油性的影响,以总压出汁液率、蒸煮损失、保油性和感官评定为指标,通过单因素试验和中心组合试验,运用响应面法优化工艺参数,建立多元二次回归方程,优选出乳化肠的保水性与保油性的最佳工艺参数。结果表明芋头添加量7.02%、卡拉胶添加量0.51%、大豆分离蛋白添加量5.13%、异抗坏血酸钠添加量0.06%时,与预测值基本一致。
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| 关 键 词： | 保油性 蒸煮损失 总压出汁液 乳化肠 响应面法 |
Effect of Water-Holding Agents and Sodium Erythorbate on the Quality of Emulsified Sausage |
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| SHI Shuai,CHEN Taotao.Effect of Water-Holding Agents and Sodium Erythorbate on the Quality of Emulsified Sausage[J].Food Science and Technology,2020(2):126-132. |
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| Authors: | SHI Shuai CHEN Taotao |
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| Affiliation: | (Jiangsu Agri-Animal Husbandry Vocational College,Taizhou 225300,China) |
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| Abstract: | In order to develop water-holding composite agent,the effects of taro,carrageenan,soybean protein isolate and sodium erythorbate on water-holding and oil-holding capacity of emulsified sausage were studied.Having total expressible fluid,cooking loss,oil holding capacity and sensory score as the index,based on single factor test and central combination test,a quadratic polynomial mathematical model was built,and the optimum process parameters was obtained by response surface methodology.The result showed that optimized water retention conditions of emulsified sausage processing parameters were obtained as follows:taro,carrageenan,sodium erythorbate and soybean protein isolate were 7.02%,0.51%,5.13%,0.06%,which was consistent with the predicted value. |
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| Keywords: | oil-holding capacity cooking loss total expressible fluid emulsified sausage response surface experiment |
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