摘要
共挤技术作为一类技术难度大,应用性强的香肠加工技术,避免了传统香肠加工预制肠衣的制备和储存阶段,显著提高了产品生产效率和安全性,同时降低了生产成本,市场潜力巨大。共挤香肠制备原理和加工要点是使敷在肉糜表面的液体能在原位迅速固化成不溶性的薄膜,从而达到包裹肉糜的目的。本文从共挤香肠工艺的历史发展入手,阐述适于共挤香肠表面成膜的生物聚合物种类及其理化性质,着重分析成膜原材料的复配以及交联技术的重要性,总结目前共挤香肠的不同加工工艺和优缺点,为未来共挤香肠的研发与生产应用提供理论依据与技术支持。
Co-extruded technology,as a kind of sausage processing technology with great technical challenge and good application,avoids the preparation and storage stage of the traditional sausage processing prefabricated casing,significantly improve the production efficiency and safety,and reduce the production cost,and have great market potential.Its preparation principle and processing point is to make the liquid on the surface of meat can be rapidly solidified into insoluble film in situ.In this paper,starting from the historical development of co-extruded sausage technology,the kinds of biopolymers suitable for surface film formation of co-extruded sausage and their physical and chemical properties are described,the importance of film forming raw materials and cross-linking technology is emphatically analyzed,and the advantages and disadvantages of different co-extruded sausage processing technology are summarized.It provides theoretical basis and technical support for future research,development,production and application of co-extruded sausage.
作者
曲薇
田晓静
汪洋
赵凯旋
王稳航
Qu Wei;Tian Xiaojing;Wang Yang;Zhao Kaixuan;Wang Wenhang(Tianjin University of Science&Technology,Tianjin 300457)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2023年第9期420-429,共10页
Journal of Chinese Institute Of Food Science and Technology
关键词
共挤技术
肠衣
共挤海藻酸钠肠衣
共挤胶原蛋白肠衣
香肠
co-extruded technology
coating
co-extruded sodium alginate casings
co-extruded collagen casings
sausage
