响应面法优化低盐发酵香肠配方

Study on Formula Optimization of Low-Salt Fermented Sausages by Response Surface Methodology

本文以猪肉为主要原料,利用酵母抽提物替代食盐,研究低盐发酵香肠配方。试验选择酵母抽提物、复合发酵剂、亚硝酸钠和十三香粉的添加量为考察因素,以感官评分为考察指标,进行单因素及响应面试验。结果表明,配制1 kg原料肉的低盐发酵香肠的最佳配方为酵母抽提物添加量5.64 g,复合发酵剂添加量1.26%,亚硝酸钠添加量12 mg,十三香粉添加量12.0 g,在此条件下的感官评分为88.86分。

This paper uses pork as the main raw material, and uses yeast extract to replace salt to study the formula of low-salt fermented sausage. In the experiment, the addition amount of yeast extract, compound starter,sodium nitrite and thirteen spice powder was selected as the investigation factor, and the sensory score was used as the investigation index, and single factor and response surface tests were carried out. The results showed that the optimal formula for low-salt fermented sausage with 1 kg of raw meat was 5.64 g of yeast extract, 1.26% of compound starter,12 mg of sodium nitrite, and 12.0 g of thirteen spice powder, The sensory score under this condition is 88.86 points.