暹罗鳄肉肠的工艺条件及质构特性研究.pdfVIP

中国科技论文在线 暹罗鳄肉肠的工艺条件及质构特性研究# 罗自生，王延圣，谢妍* （浙江大学生物系统工程与食品科学学院，杭州 310058） 5 摘要：作为一种新型肉制品，暹罗鳄肉肠的制作工艺条件及质构分析有待深入研究。本文通 过单因素实验探讨加热方式、水分、食盐、淀粉和磷酸盐添加量对暹罗鳄肉肠的质构、白度 和持水性等性质的影响。结果表明，当加热方式为二段加热法，水分添加量为 15%，食盐 添加量为 2 ～4% ，淀粉添加量为 7 ～13%，磷酸盐添加量为 0.1 ～0.3%时，暹罗鳄肉肠具有 较好的质地品质。由食盐添加量、淀粉添加量、磷酸盐添加量的正交试验结果得出，最佳工 10 艺条件为：食盐添加量 3%，淀粉添加量 10%，磷酸盐添加量0.3%。 关键词：食品加工技术；暹罗鳄；肉肠；工艺条件；质构特性 中图分类号：TS251.5 Study on process conditions and texture properties of 15 Crocodylus siamensis sausage Luo Zisheng, Wang Yansheng, Xie Yan (College of Biosystems Engineering and Food Science, Zhejiang University, HangZhou 310058) Abstract: As a new type of meat product, the process conditions and texture properties of Crocodylus siamensis sausage was studied. Single factor experiment was applied to investigate the 20 effect of heating mode, water, salt, starch and phosphate content on texture properties, whiteness and water hold capacity of Crocodylus siamensis sausages. Results showed that Siamese crocodile sausage obtained good texture quality when the heating mode was two-stage heating, water amount was 15%, salt content was between 2~4%, starch content was between 7~13% and phosphate content was between 0.1~0.3%. The orthogonal test results of salt content, starch 25 content and phosphate content indicated that the optimum process conditions is: salt 3%, starch 10%, phosphate 0.3%. Keywords: food processing; Crocodylus siamensis; sausage; process condition; texture property 0 引言 30