摘要
海藻酸钠遇钙离子形成热不可逆型凝胶,可降低产品的蒸煮损失,提高保水性;尤其是应用于热食产品,具有热可逆凝胶—卡拉胶,所无法比拟的优势。本试验通过对海藻酸钠、生石膏粉、复合磷酸盐在乳化香肠中的添加量以及允许的灌肠时间进行四因素三水平正交实验,利用质构仪对肠体弹性、硬度指标进行测定,最终确定在乳化香肠中合适的添加量及允许的灌肠时间分别为:海藻酸钠添加量5‰;生石膏粉添加量3‰;复合磷酸盐添加量0.5‰;灌肠时间控制在75min以内。
Sodium alginate （SA） meeting the calcium ion can form the hot irreversible gelatin. Compared to the reversible gelatin -carrageenan, it own the incomparable superiorities, especially apply in products needing to heat. And it may reduce the cooking loss （CL） of products, enhance water hold- ing capacity （WHC）. The four - factor - three - level orthogonal experiment was done to study the effect of SA, gypsum powder, compound phosphateg additive amount and filling time. Using texture analyzer to measuring elasticity and hardness, the experiment finally determined ： the additive amount of sodium algi- nate, gypsum powder, compound phosphate is 5‰,3‰,0.5‰,respectively; and filling time control in 75 minutes.
出处
《肉类工业》
2017年第10期44-46,共3页
Meat Industry
关键词
海藻酸钠
凝胶
乳化香肠
质构仪
硬度
弹性
Sodium alginate
Gelatin
Emulsion sausage
Texture Analyzer
Hardness
Elasticity
