摘要
为解决广式香肠传统晾晒或干燥工艺导致的干燥时间较长和脂肪氧化程度较高的问题,该文对广式香肠的真空干燥条件进行优化。依据不同海拔下真空度的水沸点,筛选出最优真空干燥条件,并将其与传统工艺下烘干香肠的理化性质及感官品质进行对比。结果显示:最佳真空干燥的条件是真空度0.070 MPa,温度63℃。最优真空干燥组广式香肠的硫代巴比妥酸反应物值、干燥时间低于传统组(P<0.05)、L^(*)值、a^(*)值、色泽、风味和总体接受度高于传统组(P<0.05);最优真空干燥组咀嚼性、硬度和弹性与传统组相比无显著差异。真空干燥在不改变香肠质构特性的情况下,可有效缩短干燥时间、降低香肠的氧化程度,改善香肠色泽,增加香肠中含有花果香的香气挥发性物质含量,进而丰富广式香肠的风味。
This study was performed to overcome the problems of long drying time and the high degree of fat oxidation observed in the traditional drying or baking process of Cantonese-style sausage.The vacuum drying conditions for Cantonese-style sausage were optimized on the basis of the boiling point of water and vacuum degree at different altitudes.The physical properties,chemical properties,and sensory qualities of vacuum-dried sausage were compared with those of sausage obtained via the traditional drying process.The results showed the best vacuum drying conditions to be 0.070 MPa and 63℃.The thiobarbituric acid value and drying time of the optimal vacuum drying group were lower than those of the traditional group(P<0.05).In addition,the L^(*)value,a^(*)value,color,flavor,and overall acceptability were higher in the vacuum-dried group than in the traditional group(P<0.05).There was no significant difference in the chewiness,hardness,or elasticity of Cantonese-style sausage obtained using optimal vacuum drying compared with that obtained using the traditional method.Vacuum drying could effectively shorten the drying time,reduce the oxidation degree,improve the color,increase the volatile matter content of the flower–fruit flavor,and enrich the flavor of Cantonese-style sausage.
作者
杨波若
陈韬
孙小萌
YANG Bo-ruo;CHEN Tao;SUN Xiao-meng(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650000,Yunnan,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第22期157-165,共9页
Food Research and Development
关键词
广式香肠
真空干燥
脂肪氧化
品质
色泽
Cantonese-style sausage
vacuum drying
fat oxidation
quality
color
