食品与机械2012，Vol.28Issue(4)：42-46,5.DOI:10.3969/j.issn.1003-5788.2012.04.012
热风干燥条件对中式腊肠微生物及质构特性的影响
Effect of hot-air drying on microorganism and texture characteristics of Chinese sausage
刘成国 1龙昊 2娄爱华 1伍琼1
作者信息
- 1. 湖南农业大学食品科学技术学院,湖南长沙410128
- 2. 食品科学与生物技术湖南省重点实验室,湖南长沙 410128
- 折叠
摘要
Abstract
In order to determine the effect of drying process on micro-bial growth and texture of drying Chinese sausage during processing, effect of four different drying process on moisture content, water activity, microbial populations of Chinese sausage were studied. The texture characteristics of processed sausage were determined by using the TPA method . The results showed that; different drying process have significant influence on microorganisms and texture characteristics. The sausage of heating drying mode had minimum microbial numbers, but had hard texture; The sausage with the model of high temperature at first and later low temperature had higher microbial numbers and soft texture; The quality of sausage with five sections variable temperature drying mode and constant temperature drying model difference were not significant.关键词
中式腊肠/热风干燥/质构特性/微生物/变温干燥/恒温干燥Key words
Chinese sausage/hot-air drying/texture characteristics/microorganism/ variable temperature drying/ constant temperature drying引用本文复制引用
刘成国,龙昊,娄爱华,伍琼..热风干燥条件对中式腊肠微生物及质构特性的影响[J].食品与机械,2012,28(4):42-46,5.
