摘要
在半干发酵肠加工中以新鲜玫瑰花作为亚硝酸盐替代物,通过糖渍浸提法制备玫瑰液,并采用响应面法对玫瑰液的制备工艺进行优化。以感官评分、总黄酮含量和色度值为指标,对液花比、糖花比、柠檬酸添加量及提取时间进行单因素试验,在此基础上进行Box-Behnken响应曲面设计,得到最优工艺参数。并将最佳工艺条件下制备的玫瑰液添加到发酵香肠中,以期取代部分亚硝酸盐。通过研究不同添加量的亚硝酸盐(40、60、80、100 mg/kg)以及不同质量分数的玫瑰液(6%、10%、14%)对发酵香肠的色差、亚硝残留及感官品质特性的影响,确定亚硝酸钠和玫瑰液的最佳复配组合。结果表明,在液花比为0.7∶1(mL∶g)、糖花比为1.5∶1(g∶g)、柠檬酸质量分数为0.3%及提取1.75 h的条件下制备的玫瑰液色泽鲜红、酸甜适中且总黄酮含量丰富,当发酵香肠中添加10%(质量分数)的玫瑰液和80 mg/kg的亚硝酸钠时,其品质明显优于单纯添加150 mg/kg亚硝酸钠的发酵香肠。由此可见,玫瑰部分取代发酵香肠中的亚硝酸盐是可行的。
To substitute nitrite with fresh roses in semi-dried fermented sausage processing,rose extract was prepared by sugar extraction,and response surface methodology was used to optimize the procedure of rose extraction.Sensory scores,total flavonoids content,and color indexes were used as indicators,and single-factor experiments were performed on the ratio of water to flowers,the ratio of sugar to flowers,citric acid addition amount,and the extraction time.On this basis,the response surface design of Box-Behnken was carried out,and the regression equation was constructed to obtain the optimal extraction parameters.The rose extract prepared under the optimal process conditions was added to the fermented sausage to replace partial nitrite.The color difference,nitrous residue and sensory quality characteristics of fermented sausages were studied through the combination of different added amounts of nitrite(40,60,80,100 mg/kg)and different contents of rose extract(6%,10%and 14%).The optimal combination of sodium nitrite and rose extract was determined.The final results showed that the rose solution was bright red in color,moderate in acidity and sweetness,and rich in total flavonoids under the conditions of water flowers ratio of 0.7∶1(mL∶g),sugar flowers ratio of 1.5∶1(g∶g),citric acid 0.3%(mass fraction),and the extraction time for 1.75 h.When 10%rose extract and 80 mg/kg sodium nitrite were added to the fermented sausage,the quality was significantly better than that of the fermented sausage with 150 mg/kg sodium nitrite.It is feasible to partially replace the nitrite in semi-dried fermented sausage with rose extract.
作者
王洋
黄业传
柴利
WANG Yang;HUANG Yechuan;CHAI Li(School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2021年第13期219-225,共7页
Food and Fermentation Industries
基金
川菜发展研究中心规划项目(CC19Z19)。
关键词
玫瑰
半干发酵香肠
亚硝酸盐
玫瑰红色素
总黄酮
几何加权法
rose
semi-dried fermented sausage
nitrite
rose-red pigment
flavonoids
geometric weighting method
