摘要
五谷杂粮富含淀粉,这些淀粉单独或添加于其他食品中熟制后在贮存过程中会发生淀粉回生现象,从而影响产品品质。研究在添加五谷杂粮的香肠制品加工中,选用糯米中的籼米为原料,通过酶解技术来延缓糯米淀粉的老化,并以感官评分为考察指标,用响应面优化糯米酶解处理条件,得到了最佳工艺条件为:α-淀粉酶质量浓度0.44g/L、β-淀粉酶质量浓度1.83 g/L、酶解温度60℃、酶解时间62 min,在此条件下杂粮肠的感官评分为最高。最后产品杀菌采用分段灭菌方式,一段杀菌公式为温度60℃,灭菌时间9 min;二次灭菌公式为温度121℃,时间16 min。相比于一次性杀菌方法,由分段杀菌方法制备得到的产品具有较高的感官评分,并且在长达6个月的储藏期中均未出现返生现象。
Whole grains are rich in starch ,but these starch alone or added to other foods cooked during storage after the starch retrogradation phenomenon will occur, thus affecting the quality of products. Research in sausage products processing add whole grains. This test method select milled long grain nonglutinous rice of glutinous rice to be added and pre-cooked, and then the rice is treated in the mixed solution of 0.44 g/L of α-amylase and 1.83 g/L of β-amylase, at 60℃ and during 62 min. The primary sterilization formula of sub-sterilization： the temperature of 60℃, the sterilization time 9 rain; the secondary sterilization formula ：the temperature of 121 ℃, the sterilization time 16 min. This method can effectively control the product storage for 6 months without return phenomenon.
出处
《食品工业》
北大核心
2014年第1期90-93,共4页
The Food Industry
基金
四川省科技支撑计划项目生猪现代产业链关键技术研究集成与产业化示范09ZC1292-6
家兔现代产业链关键技术研究与集成示范09ZC1719-2
关键词
五谷杂粮
香肠
淀粉
老化
淀粉酶
whole grains
vegetarian sausage
starch
retrogradation phenomenon
amylase
