广式腊肠干燥工艺改进切入点的初步确定

Improvement of proce ssing technology of Chinese sausage

模拟广式腊肠工业化生产中热风干燥的工艺条件,探讨了水分、亚硝酸盐、氨基酸、游离脂肪、发色率等理化指标的变化规律。结果表明,在干燥的第1d,水分蒸发处于主导地位,其他反应相对不显著或者受水分蒸发影响小,而与产品风味密切相关的生化反应主要集中在第3d。初步确定,第1d的干燥过程可以作为工艺改进的切入点。

The chang es of moisture,nitrite,amino acids,dissociative lipids during the traditional oven -drying of Chinese sausag e had been studied.The results showed that the transpiration was the dominant phenomenon in the first day of drying .The reactions related to the flavor of products dominated on the third day of drying .It was concluded that the first day in oven -drying be taken as the cut-in -point of the optimization of process in traditional oven-drying .