摘要采用色味安全三效食品烟熏液(ZL 201110141175.0)进行无甲醛无3,4-苯并芘烟熏香肠的制作.对腌制时间和烘制温度等进行了单因素试验,对烟熏液质量分数、添加量、喷淋液质量分数及喷淋次数等4个因素进行了L9(34)正交试验的优化.最终确定无甲醛无3,4-苯并芘烟熏香肠的最优工艺为腌制6h,烟熏液的用量为每千克肉添加20％烟熏液10 mL,香肠外部喷淋液质量分数为10％,喷淋1次,在50℃温度下烘制50 h.
Abstract：This study developed a processing technique for smoked sausages without formaldehyde or benzo(a)pyrene by
use of a patent liquid smoke flavoring (ZL201110141175.0). After single-factor experiments of curing time and roasting
temperature, L9 (34) orthogonal design experiments were conducted to optimize the processing technique, involving four
factors, liquid smoke flavoring concentration (m/m) and amount, spraying concentration and number of spraying times.
Finally, the optimum processing conditions were determined as: curing for 6 h, single spraying with 10 mL of 20% liquid
smoke flavoring per 1 kg of sausage, and roasting at 50 ℃ for 50 h.
汪敏；彭增起；崔昱清；吕慧超；刘彪；刘森轩. 正交试验优化无甲醛无3,4-苯并芘烟熏香肠工艺[J]. 肉类研究, 2014, 28(2): 5-11.
WANG Min;PENG Zeng-qi;CUI Yu-qing;L(U) Hui-chao;LIU Biao;LIU Sen-xuan. Optimization of the Production of Smoked Sausage without Formaldehyde or Benzo(a)pyrene by L9(34) Orthogonal Design Experiments. Meat Research, 2014, 28(2): 5-11.
2014, Vol. 28 
