乳化香肠加工工艺条件优化.pdfVIP

22 2011, Vol. 25, No. 04 肉类研究 中国肉类食品综合研究中心 加工工艺 MEAT RE SEARCH CHINA MEAT RESEARCH CENTER 乳化香肠加工工艺条件优化 乔美靓，马长伟* ( 中国农业大学食品科学与营养工程学院，北京 100083) 摘 要：应用中心复合设计试验优化乳化香肠加工工艺条件。选取瘦肉比例、复合磷酸盐和水分添加量作为中心 复合设计的因变量，总汁液损失率、弹性和红度值为应变量，利用响应面法分析进行多元线性回归和二项式拟合， 并结合预测分析，得到乳化香肠的优化工艺条件。结果表明，最佳的乳化香肠加工工艺是瘦肉比例是0 .7 7 8 6 : 1 、 复合磷酸盐添加量0 .2 3% 、水分添加量16 .4 5% ，在此条件下的总汁液损失率为2 .72% 、弹性为0 .865 、红度值为 7 .3 18 。与模型预测值偏差较小，所以该模型有良好的预测性，可以在一定程度上控制香肠的品质。 关键词：乳化香肠；瘦肉比例；复合磷酸盐；总汁液损失；弹性；红度值 Optimization of the Processing Technology of Emulsion-type Sausages QIAO Mei-j ing ，MA Chang-wei* (College of Food Science and Nutritional Engineering, China Agricultural University, Beij ing 100083, China) Abstract：An investigation to optimize the processing technology of emulsion-type sausages was study using central composite design involving lean ratio, compound phosphate and water as independent variables and total expressible fluid, springiness and red value a* as dependent variables. A second-order polynomial predictive model for each of the independent variables was fitted by multiple linear regression and used to predict optimum total expressible fluid, springiness and a* based on response surface analysis. The optimum formula for emulsion-type sausages was lean/fat ratio of 0.7786 :1, 0.23% compound phosphate and 16.45% water. The total expressible fluid, springiness and a* of the resulting sausages were measured to be 2 .72%, 0.865, and 7.3 18, respectively. There was a small error between them and their predicted counterparts. So, their predictive models have outstanding prediction abilit