摘要
该研究以燕麦麸提取物冻干粉、魔芋胶、卡拉胶、橄榄油为原料制备成燕麦麸脂肪模拟物(oat bran fat analog,OBFA),在发酵香肠配方中取代部分猪皮下脂肪,生产出一种脂肪含量较低的发酵香肠。采用正交实验对该种发酵香肠的主要加工工艺进行优化,同时对发酵香肠的色泽、质构、理化指标及挥发性风味物质进行测定,探讨燕麦麸脂肪模拟物对发酵香肠品质的影响。实验结果表明,固定发酵温度20℃,发酵相对湿度75%,成熟温度13℃,成熟相对湿度60%,成熟周期4 d以及烘干温度55℃的前提下,OBFA发酵香肠的脂肪模拟物最佳添加量为65%,最佳发酵时间为12 h,最佳烘干时间22 h。此工艺条件下得到的OBFA发酵香肠的感官评分为87.5分,与传统发酵香肠相比亮度增加,硬度增大,但整体可接受性与传统发酵香肠差异不显著;OBFA发酵香肠的pH值为5.58,能量值为3.94 k J/100g,脂肪含量为31.27%,与传统发酵香肠相比,能量值和脂肪含量分别降低了32.26%、20.13%;蛋白质含量为34.04%,提高了38.26%。综上表明,OBFA可以作为脂肪模拟物应用于发酵香肠中。
In this study, single factor experiment and orthogonal experiment were used to optimize processing technology of low fat fermented sausage which was made by OBFA, a freeze-dried power containing oat bran extrac- tion, konjac gum, carrageenan and olive oil, to replace partial animal fat in fermented sausage. The effect of OBFA on quality of fermented sausages was investigated based on the measurement of color, TPA, Physical and chemical in- dicators and volatile compounds. The optimum production conditions for the OBFA fermented sausage was as followes： fermentation at 20 ℃ with relative humidity 75% and additive of OBFA 65% for 12 h, ripening at 13 ℃ for4 d with relative humidity 60% and drying at 55 ℃ for 22 h. Compared to traditional fermented sausage, OBFA fermented sausages had higher sensory score of 87.5 and increased lightless and hardness, but there was no significant difference in sensory quality between them. The final pH of OBFA fermented sausage was 5.58. The energy value and fat con- tent of OBFA fermented sausage was 3.94 kJ/100g and 31.27% , which was respectively decreased by 32.26% and 20.13% compared with the traditional fermented sausage, while the protein was increased by 38.26% to a final con- tent of 34.04%. Therefore, OBFA could be effectively used as a substitute of pork back fat in fermented sausages.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第5期129-137,共9页
Food and Fermentation Industries
基金
四川省科技厅成果转化项目(2013NC0052)
关键词
燕麦麸
脂肪模拟物
发酵香肠
加工工艺
品质
oat bran
fat analogy
fermented sausage
processing technology
quality
