作　　者： ; ; ; ;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《现代食品科技》 2010年第10期1052-1056,共5页

摘　　要： 采用质构仪和感官评价相结合的方法,探讨了热风干燥工艺条件对广式腊肠质构和感官特性的影响。结果表明:延长热风干燥时间能明显降低产品的水分含量、增加产品的硬度、弹性、胶粘性和咀嚼性,不过不利于广式腊肠口感的改善;提高干燥温度能明显降低产品的水分含量,也能明显影响产品的质构特性,如增加了产品的硬度、弹性和咀嚼性,其影响程度与升温阶段的选择有关;热风干燥工艺对广式腊肠的口感影响较大,要选择合适的热风干燥工艺条件。 In this paper,the effect of hot-air drying conditions on the texture and sensory characteristics of Cantonese sausage was tested by texture profile analysis combined with sensory evaluation.The results showed that：increase of drying time obviously reduced moisture content of products,increased the hardness,springiness,gumminess and chewiness value of products,but showed little effect on the improvement of products.Increasing the drying temperature obviously reduced water content of the product,and also greatly improved its texture characteristics,including its hardness,springiness,and chewiness.The degree of drying temperature influence on texture characteristics of the product was related to the temperature-related phase during drying process.It was also found that hot-air drying conditions showed great influence on the sensory quality of the Cantonese sausage.

关 键 词： 广式腊肠 热风干燥 质构特性 感官特性

领　　域： [轻工技术与工程] [轻工技术与工程]