不同乳化剂对乳化香肠品质的影响

Effect of different emulsifiers on the quality of emulsified sausage

以感官评分、剪切力和系水力为评价指标,研究了单硬脂酸甘油酯、大豆磷脂和蔗糖脂肪酸酯对乳化香肠品质的影响。实验结果表明:3种乳化剂对乳化香肠品质均有不同程度影响,通过L_9(3~4)正交试验得到3种乳化剂的最佳配比为:单硬脂酸甘油酯0. 1g/kg、大豆磷脂1. 5g/kg、蔗糖脂肪酸酯0. 5g/kg,在此最佳配比下乳化香肠的品质最佳。

Sensory scores,shear force and water holding capacity were used as evaluation indexes.The effects of glyceryl monostearate,soybean phospholipids and sucrose fatty acid ester on the quality of emulsified sausage were studied. The experimental results showed that the three kinds of emulsifiers had different effects on the quality of emulsified sausage. The optimum ratio of three kinds of emulsifiers was obtained through L9( 34) orthogonal experiment,and glyceryl monostearate was 0. 1 g/kg,and soybean phospholipid was 1. 5 g/kg,and sucrose fatty acid ester was 0. 5 g/kg,and the quality of the emulsified sausage was the best under this optimum ratio.