邓 楷1，黄 静1，罗 丹1，卢付青1，游敬刚1，张国豪2
（1.四川省食品发酵工业研究设计院有限公司，四川成都 611130；
2.四川大学锦江学院，四川彭山 620800）
摘要：为优化适用于火锅的发酵肠生产工艺，本文选取发酵肠加工过程中的发酵温度、相对湿度、接种剂量三个因素进行单因素试验，筛选出最佳范围。在此基础上以感官评价（配以火锅）为响应面，对三个因素进行优化。结果表明：最优加工工艺条件为发酵温度25.5 ℃、相对湿度90%、接种剂量0.03%。通过感官评定、色差测定、质构测定等试验，表明在此条件下生产的发酵肠组织状态良好、色泽鲜亮，搭配火锅口感良好，风味独特，具有良好的实用性和可行性。
关键词：响应面优化；发酵肠；质构；色差
中图分类号：TS251.5 文献标识码：A 文章编号：1674-506X（2021）02-0119-0007
Study on Optimization of Fermented Sausage Process For Hot Pot
DENG Kai1, HUANG Jing1, LUO Dan1, LU Fu-qing1, YOU Jin-gang1, ZHANG Guo-hao2
（Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China;
2.Jinjiang College, Sichuan University, Pengshan Sichuan 620800, China）
Abstract：In order to optimize the production process of fermented intestine suitable for hot pot, in this paper, three factors of fermentation temperature, relative humidity and inoculation dose in the process of fermentation intestine processing were selected for single-factor test to screen out the optimal range. On this basis, sensory evaluation (serve with hot pot) was taken as response surface to optimize the three factors. The results showed that the optimum processing conditions were fermentation temperature 25.5 ℃, relative humidity 90% and inoculating dose 0.03%. Through the verification tests of sensory evaluation, color difference and texture determination, it is shown that the fermented intestine produced under this condition is in good condition, has bright color, and has good practicability and feasibility with the unique flavor of hot pot.
Keywords：response surface optimization; fermented sausage; texture; color difference
doi：10.3969/j.issn.1674-506X.2021.02-018
收稿日期：2020-09-07
基金项目：四川省科技计划重点研发项目（2018NZ0096）
作者简介：邓楷（1986-），男，硕士，高级工程师。研究方向：农产品加工。
引文格式：邓楷,黄静,罗丹,等.火锅用发酵肠工艺优化研究[J].食品与发酵科技,2021,57(2):119-124,170.
