摘要
淀粉质基料夹心香肠的热处理时间以传热试验、质构试验和微生物学试验为基础确定。试验表明，经适当乳化处理的，以预糊化马铃薯粉、玉米淀粉、精炼油和水为主体的夹心料，在８０℃的水中蒸煮时，传热速率较纯肉馅料的快。由此种夹心料与肉馅用天然肠衣灌制成的夹心肠的传热速率介于两者之间。通过质构试验发现，夹心料质构在以上热处理条件下的热定型时间约为５０ｍｉｎ．
The cooking time of sausage with starch based centre stuffing has been determined based on the tests of heat transfer,texture and microbiology of the product. The experiment result shown that the centre stuffing made of potate flake, corn starch,vegetable oil and water had higher rate of heat transfer than meat stuffing under cooking in 80℃ water, While the centre sausages mixed with the above two stuffings have rates of heat transfer between them. By means of texture tests, the heat setting time of the centre stuffing was found to be around 50min under this heat processing condition.
关键词
夹心红肠
蒸煮时间
淀粉质基料
试验
centre sausage
cooking time
rate of heat transferance
texture
