蛋清蛋白乳化香肠的加工工艺研究

摘要

Fresh pork meat and egg white protein were used as primary raw materials to make emul- sion sausage. Influences of curing time, emulsion stirring time and chopping time on the quality of emul- sion sausage were studied. The best processing technology was determined by orthogonal test based on sen- sory evaluation, shear force and water holding capacity. The results showed that curing time, emulsion stirring time and chopping time had effects on the quality of emulsion sausage in varying degrees. The best technological conditions explored by orthodoxy test were as follows ： curing time 4 d, emulsion stirring time 5 rain, chopping time 5 min. Under this condition, the quality of emulsion sausage was better.%以新鲜猪肉、蛋清蛋白为主要原料制作乳化香肠，主要研究了腌制时间、乳化搅拌时间和肉糜斩拌时间对乳化香肠品质的影响。通过感官评价、剪切力、系水力三个指标进行正交分析确定最佳加工工艺，实验结果表明，腌制时间、乳化搅拌和肉糜斩拌都对乳化香肠品质均有不同程度的影响，通过正交试验得到乳化香肠的最佳加工工艺条件为腌制时间4d、乳化搅拌时间5rain，乳化肉糜斩拌时间5min，在此最佳加工工艺条件下，乳化香肠的品质较佳。