法兰克福肠保鲜性和保水性研究

The Study of Preservation and Water Holding Capacity in Frankfurters

应用栅栏技术研究法兰克福肠的保鲜性,实验确定3种不同的食品添加剂(葡萄糖酸-δ-内酯、壳聚糖、抗坏血酸)的最佳添加量为0.15%的葡萄糖酸-δ-内酯,0.5%的壳聚糖,1.0%的抗坏血酸,可以提高法兰克福肠的最主要的栅栏-即降低了法兰克福肠的水分活度,并用栅栏因子F与水分活度互作,从而得出最佳的烘烤时间为35min。此外,研究不同磷酸盐配比对法兰克福肠保水性的影响,实验确定复合磷酸盐的最佳配比为0.2%的三聚磷酸钠+0.2%的焦磷酸钠+0.1%的六偏磷酸钠,即三者的配比为2∶2∶1得出0.4%的复合磷酸盐+9%的变性淀粉可使法兰克福肠的保水性大大改善。

Study the preservation of Frankfurters with hurdle technology and the experiment studied the influences of three different food additives on the preservation of Frankfurters.The results showed that 0.15 % of Glucopyrone ＋0.5 % Chitosan＋1.0 % Ascorbic Acid can improve the main hurdle of Frankfurters which is Aw of Frankfurters.And then set the hurdle F interact with the main hurdle Aw and get the result that the best firing time is 35 min.In additional,the affects of three different phosphates sodium caseinates was studied in the second experiment,the result showed： the best ratio of mixed phosphates was 2∶2∶1（tetrasodium pyrophosphate SPP： sodium tripolyphosphates STP： sodium hexametaphosphate SHMP respectively） and the best amount is 0.2 % tetrasodium pyrophosphate SPP＋0.2 % sodium tripolyphosphates STP＋0.1 % sodium hexametaphosphate SHMP.The result also showed ： 0.4 % mixed phosphates sodium caseinate ＋9 % denaturalization amylum can improve frankfurters distinctly.