食用胶复合添加对台湾烤肠品质影响的研究

Study on the effect of compounding addition of edible gum on the quality of Taiwan roasted sausage

研究卡拉胶、亚麻籽胶、魔芋胶三种食用胶对台湾烤肠冷冻稳定性效果。通过单因素实验,以感官、质构、水分活度、冻融损失率为检测指标,得出三种食用胶的最适添加比例为卡拉胶0.30%,亚麻籽胶0.30%,魔芋胶0.40%。采用正交试验设计对三种食用胶的复配进行优化,得出对台湾烤肠冷冻稳定性效果较好的复配比例为卡拉胶0.35%,亚麻籽胶0.25%,魔芋胶0.40%。通过本项目的研究很好的提升了台湾烤肠的冷冻质量,从而使台湾烤肠在速冻后冰晶重结晶的问题减小到最低,为消费者提供品质和口感更好的台湾烤肠,同时也为当代中国速冻食品行业的发展起到一定的促进作用。

The effects of carrageenan, linseed gum and konjac gum on the freezing stability of Taiwan roasted sausage were studied. Through the single factor experiment, the sensory, texture, water activity and freeze-thaw loss rate were the detection indexes, and the optimum addition ratio of the three kinds of edible gums was as follows: carrageenan was 0.30%, and linseed gum was 0.30%, and konjac was 0.40%. The orthogonal experiment design was adopted to optimize the compounding of three kinds of edible gums. The compounding effect on the freezing stability of Taiwan roast sausage was obtained, and the proportions were as follows: carrageenan was 0.35%, and linseed gum was 0.25%, and konjac was 0.40%. Through the research of this project, the freezing quality of Taiwan roasted sausage was improved. Therefore, the problem of recrystallization of ice crystals in Taiwan roasted sausage after quick freezing was minimized, and Taiwan roasted sausages with better quality and taste were available to consumers. At the same time, it also played a certain role in promoting the development of the contemporary Chinese frozen food industry.