摘要
研究了熏制条件对熏马肠感官和质构特性的影响,并优化了熏制工艺。采用感官评定和质构分析法,研究了烟熏温度、烟熏时间、熏烟浓度和熏制时的空气湿度对熏马肠的感官品质和质构特性的影响,并采用正交设计方法优化熏制条件。结果表明:烟熏温度对熏马肠感官品质的影响最大,其次为空气湿度、熏烟浓度、烟熏时间,最终确定的熏马肠最优熏制条件为:烟熏温度50℃,烟熏时间6h,熏烟浓度80%(s/s),空气湿度50%。此条件下制得的熏马肠具有较好的硬度、咀嚼性、弹性和粘聚性,且具有较佳的外观、色泽、组织状态及滋味和气味,说明该工艺条件是稳定可行的。
The smoked conditions of smoked horsemeat intestine on sensory and texture properties were studied, and the smoked process was optimized.Sensory evaluation and texture properties analysis were used to study the effect of smoking temperature, smoking time, smoking concentration, air humidity on sensory quality and texture properties of smoked horsemeat intestines. Moreover, orthogonal design method was used to optimize smoked conditions.The results indicated that the optimum smoked conditions were as follows, the smoking temperature 50℃,the smoking time 6h,the smoking concentration 80% （s/s） and the air humidity 50%.Under these conditions, smoked horsemeat intestines had better hardness, chewiness, springiness, cohesiveness, and had better appearance, color ,organization ,taste and odor.Verification tests showed that the process conditions were stable and practical.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第11期210-213,217,共5页
Science and Technology of Food Industry
基金
自治区重大专项子课题(201130101-4(2))
关键词
熏马肠
熏制条件
感官
质构
smoked horsemeat intestines
smoked condition
sensory
texture
作者简介
作者简介：孔令明（1976-），男，硕士，副教授，主要从事农产品加工及综合利用研究。
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