鸭肉鸭骨肠加工工艺研究

对鸭肉鸭骨肠的加工工艺进行探讨。结果表明：以60％鸭肌肉为主要原料,用15％鸭肥肉、12％鸭骨泥、5％改性淀粉、3％白糖、1．8％食盐、0．06％β－环状糊精、0．18％异VC—Na、0．6％大曲酒及0．2％味精等辅料配合,经清洗、分割、绞碎、粉碎、斩拌、灌制、漂洗、煮制、烘干、冷却及包装等工艺加工,即可制得品质风味优...     

猪肝肠加工中的几个技术要求

猪肝营养丰富,含有丰富的蛋白质、维生素和矿物质。与其它食物相比,猪肝中维生素A、维生素B_1、维生素B_2、维生素PP、铁的含量尤为丰富,因而是人们补充这几种营养素的良好来源。国外多将猪肝制成涂抹性肝酱肠食用,在加工过程中要求猪肝预煮,斩拌机温度达50—60℃。结合我国大多数厂家的实际情况和人们的消费习惯,宜采用西式灌肠的加工工艺加工成猪肝肠食用。但由于猪肝腥味较大,易发生褐变而影响色泽,比例不当易造成产品弹性低、切片性差     

软包装风味鱼腥草的加工工艺初探

在介绍软包装风味鱼腥草加工工艺的基础上，对护色、保脆、杀菌等工艺进行了探讨。结果表明，0．6％的亚硫酸氢钠、0．1％的维生素C、0．2％的柠檬酸护色处理，0．5％的氯化钙保脆处理，65℃的巴氏杀菌20min的产品品质最佳。     

木耳多糖鸡蛋素食肠加工工艺的研究

研究了黑木耳提取工艺，通过黑木耳多糖提取液、绿豆淀粉、复合磷酸盐和加水量四因素的正交试验，得出了鸡蛋木耳素食肠最佳配方为：鸡蛋38．5％、0．9％的黑木耳多糖提取液25％、绿豆淀粉5％、复合磷酸盐0．5％、水30％、食盐1．0％。     

猕猴桃复合果汁复配工艺研究

以猕猴桃汁和苹果汁为原料,利用两者口味、营养、色泽等方面的互补,探讨了加工高浓度含果肉的猕猴桃复合饮料的最佳复配工艺。结果表明,复合果汁的最佳复配工艺参数为:均质压力50MPa,均质2次,猕猴桃混汁加入量为22．5％(V／V),苹果汁7．5％,白砂糖13％,黄原胶0．01％,CMC-Na 0．24％。     

软包装桂花糯米糖藕的工艺研究

以莲藕为主要原料,通过正交实验、单因素实验及对比实验,研究了软包装桂花糯米糖藕加工的新工艺。结果表明：选择0．06％柠檬酸＋20％麦芽糖＋0．08％强力甜味剂＋0．16％功能性甜味料作组合糖液。0．15％柠檬酸＋1％氯化钠＋0．05％D-异抗坏血酸钠作组合护色液,经护色、蒸制、热水煮制、糖煮及热包装、杀菌等工艺处理,可有效保持其最佳品质。     

酶法制取葡萄糖的工艺研究

随着现代精细工业的发展,葡萄糖作为基料的社会用量日益增大,用途日趋广泛,制取葡萄糖的工艺研究也成为国内外不间断的课题。本文采用酶法水解与目前先进的过滤、离子交换及蒸发浓缩等下游工程技术结合,研究葡萄糖加工的工艺条件与提高产品纯度和得率的实用技术。通过实验确定最佳工艺条件为：液化时,pH6．0～6．5,温度85℃,时间40min,α-淀粉酶用量0．3％,淀粉浆浓度30％；糖化时,pH4．2～4．5,温度60℃,时间48h,糖化酶用量0．6％。     

草莓清汁加工过程中的VC损失及保护研究

主要研究了不同加工工艺对VC的影响，加工过程易造成草莓清汁中VC损失，EDTA及醋酸对VC具有明显的保护作用，特别是0．5％的EDTA和0．5％的醋酸以0．5：15的体积比混合使用时，保护效果尤佳；草莓预处理中宜选用0．05％的KMnO4溶液，打浆时间为1min，这样可明显减少VC的损失。同时对贮存工艺进行了研究，得出了最佳贮存工艺参数。     

枇杷的营养保健与川贝枇杷低糖果酱的研制

本文阐述了枇杷的营养成分及保健作用，研究确定川贝枇杷低糖果酱加工工艺及其参数。实验结果表明：枇杷破碎打浆时，加入0．3～0．5g／kg的抗坏血酸可有效地抑制枇杷浆汁的氧化褐变，以平衡糖度30％，平衡酸度0．8％、川贝用量5g／kg的配比最受欢迎。     

低糖草菇酱的工艺研究

研究了具有营养保健功能的低糖草菇酱的加工工艺。结果表明：以草菇原浆为主要原料，采用CaCl20．15％；LMP0．5％：蔗糖用量15％；pH值3．5；CMC—Na0．1％的配料比例以及合理的制作工艺，可得到品质风味优良的低糖草菇酱。     

Effect of substituting pork backfat with rind on quality characteristics of pork sausage

A study was conducted in which pork backfat in pork sausage was replaced with rind at 0, 33, 66 and 100% levels. The high moisture and high protein content of rind consequently influenced the moisture and protein content of the final products. The fat level decreased with increase in the level of rind in the sausage. The lowest fat content of 7.99% was recorded on batch 4 sausage with 100% rind replacement level. Replacement of pork backfat with rind decreased refrigeration and cooking weight losses. The values obtained for sensory properties decreased with increase in the level of rind in the sausage. Up to 66% pork backfat can be replaced with rind in pork sausage without adverse effect on processing yield.     

响应面法优化猪肉肠中食用胶复配配方研究

为了研究添加不同种类食用胶及其复配比例对猪肉肠出品率、保水率和感官品质的影响。本文以猪肉肠为试验对象,以亚麻籽胶、瓜尔豆胶和魔芋胶3种食用胶的复配比例为试验因素,在单因素实验基础之上,以出品率、保水率和感官评分为响应值,利用响应面（Box-Behnken）中心组合法进行三因素三水平的响应面优化猪肉肠中食用胶复配配方试验。结果表明,3种食用胶的最佳复配比例为:亚麻籽胶添加量0.50%、瓜尔豆胶添加量0.40%、魔芋胶添加量0.65%,所得猪肉肠出品率为98.97%、保水率为90.26%、感官评分为8.14,产品弹性较好,整体可接受度较高且优化所得结果准确可靠,可为猪肉肠加工工艺研究和品质提升提供数据支持和理论参考。     

香菇鸡肝风味肠的研制

本文以猪肉为主要原料,研究猪肉与香菇、鸡肝的配比,肥瘦比例以及淀粉添加量对猪肉香肠品质风味的影响.利用单因素实验及正交试验与感观评定确定其主要原料的最佳配方:猪肉肥瘦比为1:6、香菇添加5 %、鸡肝的添加量2 %、淀粉添加量6 %.此工艺参数可研制出色泽红润、均匀,组织状态良好,香味纯正浓郁,外形完整的香菇鸡肝风味香肠.     

Extent of microbial contamination in United States pork retail products

To determine the extent of microbiological contamination of U.S. pork, 384 samples of retail pork were collected from 24 stores in six cities, including (i) whole-muscle, store-packaged pork; (ii) fresh, store-packaged ground pork and/or pork sausage; (iii) prepackaged ground pork and/or pork sausage; and (iv) whole-muscle, enhanced (injected or marinated; 60% store-packaged, 40% prepackaged) pork. Additional samples (n = 120) of freshly ground pork and/or pork sausage were collected from two hot-boning sow/boar sausage plants, two slaughter and fabrication plants, and two further-processing plants. Samples were analyzed for aerobic plate counts (APC), total coliform counts (TCC), Escherichia coli counts (ECC), and incidences of Salmonella spp., Listeria monocytogenes, Campylobacter jejuni, Campylobacter coli, and Yersinia enterocolitica. Mean log APC and TCC were highest (P < 0.05) for store-ground pork, while whole-muscle, enhanced products and prepackaged ground products had the lowest (P < 0.05) APC. Mean log APC and TCC were higher (P < 0.05) in samples from the slaughter and fabrication plants than in samples from hot-boning and further processing plants. Mean log ECC were lower (P < 0.05) in samples from further-processing plants compared to slaughter and fabrication plants and hot-boning, sow and boar sausage plants. L. monocytogenes was detected in 26.7% of plant samples and 19.8% of retail samples and was present more frequently in ground products. Y. enterocolitica was detected most often in whole-muscle, store-packaged cuts (19.8%) and in store-ground product (11.5%). Salmonella spp. were found in 9.6% of retail samples and 5.8% of plant samples, while C. jejuni and C. coli were found in 1.3% of retail samples and 6.7% of plant samples. Pork products exposed to the most handling and processing appeared to be of the poorest microbiological quality. These results should be useful in risk assessments that are directed at the identification of actions that could enhance food safety.     

玉米淀粉及川明参添加量对川明参香肠品质的影响研究

以猪肉为主要原料,在传统四川风味香肠的加工工艺基础上,考察分别添加2%、4%、6%、8%、10%的玉米淀粉以及6%、8%、10%、12%、14%的川明参粉对川明参香肠的化学组成、质构特性和感官评价的影响。结果表明:淀粉及川明参粉添加量对香肠质构特性中的硬度、弹性、凝胶性影响显著(P<0.05),对品质特性中的持水率和蒸煮率影响显著(P<0.05),对蛋白质含量、pH影响不显著(P>0.05)。当玉米淀粉添加量为6%、川明参粉添加量为10%时,香肠的质构和感官品质较好,为香肠的标准化和工业化生产提供了理论参考。     

牛肉麻辣熏干肠的研制

目前牛肉熏干肠市场异常火爆,市场需求大。本文对牛肉麻辣熏干肠原料肉的配比和加工工艺进行了研究,确定了牛肉:猪肉在3∶2的配比时,色泽、口感、组织状态均良好,并且确定了辅料的最佳配比。产品各项指标均达到优质的水平。     

香菇灌肠工艺的研究

在灌肠过程中加入香菇能够改善灌肠风味,提高肠类的营养价值和保健功能。主要研究了香菇灌肠工艺的最佳工艺配方,采用正交试验设计,对影响香菇灌肠品质的3个主要因素—猪肉和鸡肉比例、香菇添加量、淀粉用量进行探讨,以确定香菇灌肠生产的最佳工艺配方。通过正交试验得出:猪肉:鸡肉=5:5,香菇10%,淀粉10%。     

Acceptability and Sensory Analysis of Pork Summer Sausage from Pigs Administered Porcine Somatotropin

Summer sausages were formulated to contain 20% fat from the following raw meat sources: (1) pork and beef blend, (2) 100% pork from control pigs, and (3) 100% pork from pigs administered 4 mg/ day porcine somatotropin (pSt). Sausages were evaluated by a trained sensory panel and by 1192 consumers. Summer sausage from the pSt-treated pigs and the pork/beef blend was firmer and more chewy than that made from 100% control pork. The beef/pork blend sausage was darker, more red and less yellow when compared with sausage made with 100% pork. Sausage from pSt-treated pigs received greater acceptability scores and was preferred by 62% of consumers when compared with sausage from control pigs.     

7S球蛋白水解物对猪肉糜凝胶的影响

以大豆为原料,提取7S球蛋白,并采用碱性蛋白酶对其进行限制性酶解,控制其水解度,得到水解度为3%、6%、9%、12%、15%的酶解产物,将酶解产物与猪肉糜混合制备猪肉肠,分析添加不同水解度的酶解产物所形成的猪肉糜凝胶的化学作用力的变化。结果表明：静电作用与猪肉糜凝胶强度相关性不显著,不是维持猪肉糜凝胶网络结构的主要作用力;疏水作用与猪肉糜凝胶的回复性和咀嚼性呈现极显著的正相关性;氢键与猪肉糜凝胶的弹性呈现极显著的正相关性,二硫键与猪肉糜凝胶的弹性、内聚性和回复性呈现显著的正相关性。提示：氢键、疏水作用、二硫键是维持猪肉糜凝胶网络结构的主要作用力。扫描电镜图谱显示：随着添加的酶解产物水解度的增大,所形成的凝胶网络结构逐渐紧密,且比较均匀,无明显的空洞,猪肉糜凝胶的网络结构得到显著改善。     

INFLUENCE OF FAT CONTENT AND PRESERVATIVES ON THE BEHAVIOR OF LISTERIA MONOCYTOGENES IN BEAKER SAUSAGE

Behavior of Listeria monocytogenes Scott A in pork liver sausage containing 22–67% fat, and antilisterial activities of sodium lactate, sorbic acid, potassium sorbate and sodium propionate were studied during storage at 4C and 10C. Commercial pork liver sausage batter (22% fat), alone and with additions of lard (15, 30, and 45% by weight) were tested. Concentrations of 1.8% sodium lactate, 0.1% sorbate as the acid or the potassium salt, and 0.2% sodium propionate were tested in heat sterilized sausage inoculated with a 24 h culture of the organism (10⁴ CFU/g). Fat content alone caused small reductions in cell numbers by the end of the storage periods: from log CFU/g of 9.9 to 9.4 after 14 days at 10C, and from 7.3 to 6.5 after 50 days at 4C in the basic sausage formulation and with 45% added fat, respectively. The inhibitory activities of lactate and propionate increased with increase in fat content, and were more pronounced at 4C, where the effects were listericidal. Inhibition by sorbic acid was least influenced by the fat content, and the potassium salt was less antilisterial than the acid.