正交试验优化无甲醛无3,4-苯并芘烟熏香肠工艺

采用色味安全三效食品烟熏液(ZL 201110141175.0)进行无甲醛无3,4-苯并芘烟熏香肠的制作。对腌制时间和烘制温度等进行了单因素试验,对烟熏液质量分数、添加量、喷淋液质量分数及喷淋次数等4个因素进行了L9(34)正交试验的优化。最终确定无甲醛无3,4-苯并芘烟熏香肠的最优工艺为腌制6 h,烟熏液的用量为每千克肉添加20%烟熏液10 mL,香肠外部喷淋液质量分数为10%,喷淋1次,在50℃温度下烘制50 h。

Optimization of the Production of Smoked Sausage without Formaldehyde or Benzo(a)pyrene by L_9(3~4) Orthogonal Design Experiments

This study developed a processing technique for smoked sausages without formaldehyde or benzo(a)pyrene by use of a patent liquid smoke flavoring(ZL201110141175.0). After single-factor experiments of curing time and roasting temperature, L9(34) orthogonal design experiments were conducted to optimize the processing technique, involving four factors, liquid smoke flavoring concentration(m/m) and amount, spraying concentration and number of spraying times. Finally, the optimum processing conditions were determined as: curing for 6 h, single spraying with 10 mL of 20% liquid smoke flavoring per 1 kg of sausage, and roasting at 50 ℃ for 50 h.