复合蔬菜营养保健香肠工艺研究
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摘要
为优化复合蔬菜营养保健香肠的工艺,在单因素试验的基础上,选择蔬菜浆的添加量(X_1)、卡拉胶的添加量(X_2)和淀粉的添加量(X_3)为自变量,感官评分(Y)为响应值,利用BOX-Benhnken中心组合试验和响应面分析法,研究各自变量交互作用及其对感官评分的影响。模拟得到二次多项式的回归方程的预测模拟,确定最佳制作工艺条件为:复合蔬菜浆添加量11. 2%,卡拉胶添加量为0. 4%,淀粉添加量7. 86%,在此条件下感官评价最好,复合蔬菜浆保健香肠的感官评分为91. 70,验证值为91. 28。研制的复合蔬菜香肠切面致密均匀,富有弹性,清香柔和,品质较佳。
The technology of nutritional and health sausage with compound vegetable was optimized. On the basis of single factor experiment,the addition amount of vegetable pulp( X_1),the addition amount of carrageenan( X_2) and the addition amount of starch( X_3) were selected as the independent variables,and the sensory score( Y) was selected as the response value. BOX-Benhnken center combination experiment and response surface analysis were used,and the interaction of each variables and the effect on sensory score were studied. The prediction simulation of the regression equation of the quadratic polynomial was obtained. The optimum production technology conditions were determined and it was as follows: the addition amount of compound vegetable pulp was 11. 2%,and the addition amount of carrageenan was 0. 4%,and the addition amount of starch was 7. 86%. Under this condition,the sensory evaluation was the best. The sensory score of health sausage with compound vegetable pulp was91. 70,and the verification value was 91. 28. The sausage with compound vegetable had a dense and uniform cut surface,and it was rich in elasticity,and it was faint scent and soft,and it had good quality.
The technology of nutritional and health sausage with compound vegetable was optimized. On the basis of single factor experiment,the addition amount of vegetable pulp( X_1),the addition amount of carrageenan( X_2) and the addition amount of starch( X_3) were selected as the independent variables,and the sensory score( Y) was selected as the response value. BOX-Benhnken center combination experiment and response surface analysis were used,and the interaction of each variables and the effect on sensory score were studied. The prediction simulation of the regression equation of the quadratic polynomial was obtained. The optimum production technology conditions were determined and it was as follows: the addition amount of compound vegetable pulp was 11. 2%,and the addition amount of carrageenan was 0. 4%,and the addition amount of starch was 7. 86%. Under this condition,the sensory evaluation was the best. The sensory score of health sausage with compound vegetable pulp was91. 70,and the verification value was 91. 28. The sausage with compound vegetable had a dense and uniform cut surface,and it was rich in elasticity,and it was faint scent and soft,and it had good quality.
引文
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2袁先群.酱卤类低温肉制品品质变化研究[D].重庆:西南大学,2012.
3刘战丽,王相友.芹菜营养保健香肠的开发研究[J].安徽农业科学硕士学位论文,2008,36(1):312-314
4汪学荣,彭顺清.芹菜风味灌肠加工工艺[J].肉类工业,2002,(4):14-15
5杨恩升.芹菜的营养成分与药用价值[J].广西质量监督导报,2010,(10):22-23
6陈雪娇,钱永清,单胜艳等.胡萝卜发酵果蔬汁饮品发酵工艺研究[J].饮料工业,2016,19(4):37-40
7张振贤,俞景权,于贤昌等.蔬菜栽培学[M].北京:中国农业大学出版社,2003,(8):275-280
8胡文权,朱忠南,张佩菊等.漫话亚人参-胡萝卜[J].蔬菜,2000,(5):34
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11李娜,李瑜,张亚平.响应面法优化冬瓜皮粉馒头的制作工艺[J].粮食加工,2015,(3):44-48
12郇延军,赵亚娟,赵杰.芹菜粉对天然中式香肠颜色影响及工艺优化的研究[J].食品工业科技,2012,(12):294-298
13陈云,欧杨虹,华海霞.胡萝卜营养香肠的研制[J].食品研究与开发,2013,(13):50-53
14夏春丽,王思珍,李华等.胡萝卜营养灌肠的开发研制[J].肉类研究,2007,(9):25-27
15贾娟,韩磊,浮吟梅.胡萝卜黑木耳保健灌肠工艺的研究[J].肉类工业,2013,(10):19-22
16贾娟.低糖红枣-冬瓜复合果酱工艺优化研究[J].中国果菜,2016,(6):19-22
17余秀萍.菇味兔肉香肠的研制[J].安徽农业科学,2016,44(15):79-81
18赵希艳,任嘉嘉,杜英超等.海带营养灌肠的研制[J].食品与发酵工业,2005,31(2):139-141
19谭琳,黎长珍,吴国平等.复合果蔬护眼功能性饮料的工艺研究[J].江西农业大学学报,2018,40(3):598-605
20李菁,孙汉巨,杨旭等.响应面法优化超微绿茶粉凝固型酸奶的工艺研究[J].中国食品添加剂,2017,(1):161-168
21 BAYARRI S,CARBONELL I,BARRIOS E X,et al.Impact of Sensory Differences on Consumer Acceptability of Yoghurt and Yoghurt-like Products[J].International Dairy Journal,2011,21(2):111-118
22刘艳霞,于朋渤.复合型蔬菜灌肠的工艺研究[J].食品工业,2015,(4):40-43
23周亚军,姚婷,田沐野等.南瓜营养保健香肠的开发研究[J].食品科技,2004,(10):34-36
24高雪丽,贾晓红,张晖.苦瓜复合灌肠加工工艺[J].食品与发酵科技,2013,(6):70-73
25李姝江,王淋敏,谯天敏等.利用响应面法优化贝斯芽孢杆菌ZJ20发酵参数[J].西北农林科技大学学报(自然科学版),2019,(2):2-9
26邹烨,蔡盼盼,王立等.超声辅助酶法提取中华鳖裙边胶原蛋白及其热稳定性能[J].食品科学,2018,39(2):254-259
27苏超,冯磊,黄伟等.响应面法优化超声波辅助提取茶叶籽蛋白工艺[J].食品与发酵科技,2012,48(3):38-42
28贾彦杰,魏楠,李宗泽等.响应面法优化菊粉山药酸奶发酵工艺研究[J].中国酿造,2018,37(2):189-193
29李梁,王波,益西康珠等.响应面法优化复合酶制取苹果梨汁工艺[J].保鲜与加工,2018,18(1):46-51
2袁先群.酱卤类低温肉制品品质变化研究[D].重庆:西南大学,2012.
3刘战丽,王相友.芹菜营养保健香肠的开发研究[J].安徽农业科学硕士学位论文,2008,36(1):312-314
4汪学荣,彭顺清.芹菜风味灌肠加工工艺[J].肉类工业,2002,(4):14-15
5杨恩升.芹菜的营养成分与药用价值[J].广西质量监督导报,2010,(10):22-23
6陈雪娇,钱永清,单胜艳等.胡萝卜发酵果蔬汁饮品发酵工艺研究[J].饮料工业,2016,19(4):37-40
7张振贤,俞景权,于贤昌等.蔬菜栽培学[M].北京:中国农业大学出版社,2003,(8):275-280
8胡文权,朱忠南,张佩菊等.漫话亚人参-胡萝卜[J].蔬菜,2000,(5):34
9贾娟.胡萝卜蜂蜜营养保健果冻的研制[J].现代食品科技,2013,29(6):1355-1358
10夏彩萍.冬瓜汁饮料开发工厂设计[D].南京:南京农业大学硕士学位论文,2016.
11李娜,李瑜,张亚平.响应面法优化冬瓜皮粉馒头的制作工艺[J].粮食加工,2015,(3):44-48
12郇延军,赵亚娟,赵杰.芹菜粉对天然中式香肠颜色影响及工艺优化的研究[J].食品工业科技,2012,(12):294-298
13陈云,欧杨虹,华海霞.胡萝卜营养香肠的研制[J].食品研究与开发,2013,(13):50-53
14夏春丽,王思珍,李华等.胡萝卜营养灌肠的开发研制[J].肉类研究,2007,(9):25-27
15贾娟,韩磊,浮吟梅.胡萝卜黑木耳保健灌肠工艺的研究[J].肉类工业,2013,(10):19-22
16贾娟.低糖红枣-冬瓜复合果酱工艺优化研究[J].中国果菜,2016,(6):19-22
17余秀萍.菇味兔肉香肠的研制[J].安徽农业科学,2016,44(15):79-81
18赵希艳,任嘉嘉,杜英超等.海带营养灌肠的研制[J].食品与发酵工业,2005,31(2):139-141
19谭琳,黎长珍,吴国平等.复合果蔬护眼功能性饮料的工艺研究[J].江西农业大学学报,2018,40(3):598-605
20李菁,孙汉巨,杨旭等.响应面法优化超微绿茶粉凝固型酸奶的工艺研究[J].中国食品添加剂,2017,(1):161-168
21 BAYARRI S,CARBONELL I,BARRIOS E X,et al.Impact of Sensory Differences on Consumer Acceptability of Yoghurt and Yoghurt-like Products[J].International Dairy Journal,2011,21(2):111-118
22刘艳霞,于朋渤.复合型蔬菜灌肠的工艺研究[J].食品工业,2015,(4):40-43
23周亚军,姚婷,田沐野等.南瓜营养保健香肠的开发研究[J].食品科技,2004,(10):34-36
24高雪丽,贾晓红,张晖.苦瓜复合灌肠加工工艺[J].食品与发酵科技,2013,(6):70-73
25李姝江,王淋敏,谯天敏等.利用响应面法优化贝斯芽孢杆菌ZJ20发酵参数[J].西北农林科技大学学报(自然科学版),2019,(2):2-9
26邹烨,蔡盼盼,王立等.超声辅助酶法提取中华鳖裙边胶原蛋白及其热稳定性能[J].食品科学,2018,39(2):254-259
27苏超,冯磊,黄伟等.响应面法优化超声波辅助提取茶叶籽蛋白工艺[J].食品与发酵科技,2012,48(3):38-42
28贾彦杰,魏楠,李宗泽等.响应面法优化菊粉山药酸奶发酵工艺研究[J].中国酿造,2018,37(2):189-193
29李梁,王波,益西康珠等.响应面法优化复合酶制取苹果梨汁工艺[J].保鲜与加工,2018,18(1):46-51