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1、传统腌腊肉加工新工艺及其安全控制研究况下，烟熏液添加量为0.15%，添加比例为2:1，烧烤香精为0.25%，这样生产出的香肠闻起来具有浓郁的烟熏味，同样吃起来也有一定的烟熏，烧烤味，跟传统的烟熏香肠的风味差不多甚至高过传统香肠，同时在安全健康方面更是比传统的烟熏香味更健康。在防腐剂单因素试验中，通过测定其不同时间的菌落总数，观察菌落总数的变化，确定其添加量。在单因素试验中，综合考虑货架期和生产成本，乳酸链球菌素以0.20g/kg较好；茶多酚添加量以0.30g/kg较好；乳酸钠添加量以20.00g/kg较好。在单因素的基础上，
2、通过响应面组合设计回归方程模型，通过测定菌落总数得到最佳防腐剂配方为：乳酸链球菌素0.20g/kg，茶多酚0.30g/kg，乳酸钠20.00g/kg。在此配方下生产的香肠的菌落总数对数值为2.29lglgcfu/g。在以上工艺的基础上，按生产流程生产新型香肠，进行各指标的检测和与传统香肠各指标的对比。结果表明，式样在贮藏60天后其各指标都达到国家的要求，且远远低于各指标的最高值。即在新的加工工艺条件下，式样贮藏60天内是可行的。同时根据以上工艺，制定了低硝免熏香肠产业化生产技术规范。关键词：香肠、红曲红色素、烟熏液、复合防腐
3、剂II万方数据西华大学硕士学位论文AbstractThereaccordingtothetraditionalcrafttoproducethesausageflavorhavesomeproblemssuchasnotuniform,highnitriteresidue,thepolycyclicaromatichydrocarbonscontentexceeds.Thisexperimentisbasedontraditionalsausageprocessing,modifytheformulaandprocessin
4、gtechnologyofflavorqualitydevelopedmoreuniform,moresafer,canmeettheneedsofmodernconsumersoflownitratefreesmokedsausage.Theappropriateproportionofporkcanimprovetheappearanceandcancontrolthesausagetaste.Inthecontrolofcost,bysensorytest,textureanalyzerandfactoryrate,m
5、anyfactorsdeterminethesausageofleanmeatpercentageoffatforthe2:8or3:7isthemostappropriate.Inordertosolvetheproblemthattheflavorisnotunifiedspicy,proposedprecisionaddcapsaicinofpeppereffectivelytoensureuniformsausageflavor.Inordertodeterminetheoptimalformula,usingthe
6、salt,spices,redpepper,redpepperandcompoundphosphateinthesefivekindsofmaterialsasthemainfactorsthesinglefactorexperimentinthispaper.Theoptimumformulawasobtainedbysinglefactortestandorthogonaltest.Intheorthogonaltestbysensoryevaluation,determinedtherelationshipbetwee
7、nprimaryandsecondaryfactors.Therelationshipbetweenprimaryandsecondarysensoryscoreofeachfactoris:fivespicepowder,redpepper,chineseprickly,salt,special.Thesausageaddedformulais:specialfivespicepowder0.30%,chineseprickly0.50%,redpepper1.0%(capsaicinoidscontentis0.40%)
8、,salt3.00%.Theformulaproducedsausagesurfacecolorandthecolorisveryuniform,bright;andtheaccessoriesdistributionuniforminthesausage;atthesametime,ta
