丁 玉1，宿楠雪1，李 莹1，赵保堂1*，尚 琪1，李国锋2，李明泽2，韩心宇3
（1.甘肃农业大学食品科学与工程学院,兰州 730070;
2.甘肃省农业科学院农产品贮藏加工研究所,兰州 730070;
3.甘肃省农业机械化技术推广总站,兰州 730070）
摘要：本文以马铃薯、鸡胸肉为主要原料，辅以食用盐、肉桂粉、八角粉、花椒粉等调味料、马铃薯淀粉、复合磷酸盐、卡拉胶等，制备马铃薯鸡肉火腿肠，采用层次分析法和BBD实验确定最优工艺参数：基于总量300g，其中马铃薯∶鸡胸肉为1.6∶1g/g，食用盐为1.0%、鸡精为0.8%、姜粉为0.09%、花椒粉为0.12%、八角粉为0.03%、孜然粉为0.1%、胡椒粉为0.2%、肉桂粉为0.01%、白砂糖为0.14%、复合磷酸盐为0.2%、鲜鸡汁为1%、葵花籽油为2.5%、大豆蛋白添加量为3.5%、马铃薯淀粉添加量为3.0%、卡拉胶添加量为1.5%，在此条件下马铃薯鸡肉火腿肠其综合评分为（95.02±0.2）分；在最佳配方下采用质构仪测定马铃薯鸡肉火腿肠的硬度为972.214 g、弹性为0.932 mm、内聚性为0.886、咀嚼性为932.112 mJ，其脂肪、蛋白质、碳水化合物、淀粉、水分、钠和能量分别为2.4 g/100 g、11.2 g/100 g、9.8 g/100g、7.1 g/100g、48.6 g/100g、122.4 mg/100g和446 kJ/100g，大肠菌数和菌落总数均小于10 CFU/g。
关键词：马铃薯；火腿肠；质构特性；层次分析法
中图分类号：TS251.65 文献标识码：A 文章编号：1674-506X（2024）01-0038-0009
Multi-indicator Comprehensive Evaluation of the Preparation Process
of Chicken Potato Ham Based on Hierarchical Analysis
DING Yu1, SU Nanxue1, LI Ying1, ZHAO Baotang1*, SHANG Qi1, LI Guofeng2, LI Mingze2, HAN Xinyu3
(1.College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China;
2.Agricultural Product Storage and Processing Research Institute,Gansu Academy of Agricultural Sciences,Lanzhou 730070,China; 3.Gansu Provincial Agricultural Mechanization Technology Promotion Station,Lanzhou 730070,China)
Abstract: In this paper, potatoes and chicken breast were used as the main raw material, supplemented with salt, cinnamon powder, star anise powder, Chinese prickly ash powder and other seasonings, potato starch, compound phosphate, carrageenan and other edible gums to prepare chicken ham with potatoes,and the optimal process parameters were determined using hierarchical analysis and BBD test: based on a total quantity of 300g, potato: chicken breast was 1.6:1 g/g, salt 1.0%, chicken essence 0.8%, ginger powder 0.09%, Chinese prickly ash powder 0.12%, star anise 0.03%, cumin 0.1%, pepper 0.2%, cinnamon 0.01%, sugar 0.14% and compound phosphate 0.2%, fresh chicken juice 1%, sunflower oil 2.5%, soy protein addition of 3.5%, potato starches addition of 3.0% and carrageenan addition of 1.5%, under this condition the overall score of potato chicken ham sausage was 95.02±0.2. The hardness of chicken potato ham was 972.214 g, elasticity was 0.932 mm, cohesiveness was 0.886, and chewiness was 932.112 mJ. The amount of fat, protein, carbohydrate, starch, water, sodium and energy were 2.4g/100g, 11.2 g/100g, 9.8g/100 g, 7.1g/100g, 48.6 g/100g, 122.4mg/100g and 446 kJ/100g, respectively, and the coliform count and total bacterial count were less than 10 CFU/g.
Keywords: potato; ham; qualitative and structural characteristics; hierarchical analysis
doi: 10.3969/j.issn.1674-506X.2024.01-006
收稿日期：2023-05-20
基金项目：2021年现代丝路寒旱农业科技支撑项目（GSLK-2021-15）
作者简介：丁玉（2002-），女，本科生。研究方向：食品质量与安全。
*通信作者：赵保堂（1985-），男，副教授。研究方向：农产品加工。
引用格式:丁玉,宿楠雪,李莹,等.基于层次分析法的多指标综合评价马铃薯鸡肉火腿肠的制备工艺[J].食品与发酵科技,2024,60(1):38-46.
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