摘要
为了开发低硝色拉米香肠,优化其加工工艺参数。采用二次回归正交旋转组合试验,研究了成熟温度、成熟相对湿度和葡萄糖添加量3个因素对色拉米中亚硝酸盐残留量的影响。结果表明,3个因素对色拉米中亚硝酸盐残留量都有显著影响,影响由大到小依次为:葡萄糖添加量>成熟相对湿度>成熟温度。优化后的色拉米加工工艺参数为:成熟温度18℃、成熟相对湿度83%、葡萄糖添加量0.83g/kg,在此条件下得到的产品的亚硝酸盐残留量为3.64mg/kg。
In order to optimize the technology for low nitrate salami, the effects of maturing temperature, mature relative humidity and glucose addition were investigated by quadratic regression rotation combination design experiments. The results indicated that all the three factors significantly affected the nitrite residues in Salami, and the sequence was glucose additionmature relative humiditymaturing temperature. The selected optimal extraction conditions were： maturing temperature 18 ℃, mature relative humidity 83% and glucose addition 0.83 g/kg. The nitrite residues in Salami can be 3.64mg/kg under the optimum conditions.
出处
《食品科技》
CAS
北大核心
2011年第9期144-148,共5页
Food Science and Technology
基金
农业部公益性行业(农业)科研专项(200903012)
关键词
色拉米
低硝
二次回归正交旋转组合设计
Salami
low nitrate
quadratic regression rotation combination design
