低钠广式腊肠的加工工艺优化 -食品科学与工程专业

摘要

本文聚焦于低钠广式腊肠加工工艺的全面优化，旨在应对消费者对健康食品日益增长的需求。通过系统的研究，本文成功开发了一套低钠配方，通过引入替代盐类、风味增强剂和调味料，实现了钠含量的显著降低而不失传统风味。在加工工艺方面，本文详细探讨了如何提升贮藏稳定性，包括原料的新鲜度与质量选择、严格的清洗去脂步骤以及优化的切割粉碎工艺。在混合与调味过程中，本文强调了平衡低钠与风味的重要性，并采用了添加天然香料与提取物的方法来增强腊肠的整体风味。腌制环节，通过精细控制腌制时间、温度及调料配比，确保了腌制的均匀性和效率。此外，本文还重点优化了熏制与烘干工艺，采用先进的温度湿度控制技术，并结合智能化设备，显著提高了腊肠的品质和生产效率。最后，本文通过全面的品质控制与分析，验证了优化工艺的有效性，确保了低钠广式腊肠在感官品质、理化指标、微生物控制及贮藏稳定性方面均达到高标准。本文的研究成果不仅为低钠腊肠的工业化生产提供了重要的技术支撑，也为传统食品的健康化转型提供了有益的参考。

关键词：低钠广式腊肠；加工工艺；替代盐类；风味调控；贮藏稳定性

OPTIMIZATION OF PROCESSING TECHNOLOGY OF LOW SODIUM CANTONESE SAUSAGE

ABSTRACT

This paper focuses on the comprehensive optimization of low-sodium Cantonese sausage processing technology in response to the growing consumer demand for healthy food. Through systematic research, this paper successfully developed a set of low sodium formula, through the introduction of alternative salts, flavor enhancers and seasonings, to achieve a significant reduction in sodium content without losing the traditional flavor. In terms of processing technology, this paper discusses in detail how to improve storage stability, including raw material freshness and quality selection, strict cleaning and fat removal procedures, and optimized cutting and crushing process. In the process of mixing and seasoning, the importance of balancing low sodium and flavor was emphasized, and the method of adding natural spices and extracts was adopted to enhance the overall flavor of sausage. In the curing process, the curing time, temperature and condiment ratio are carefully controlled to ensure the uniformity and efficiency of the curing. In addition, this paper also focuses on optimizing the smoking and drying process, using advanced temperature and humidity control technology, combined with intelligent equipment, significantly improving the quality of sausage and production efficiency. Finally, through comprehensive quality control and analysis, this paper verified the effectiveness of the optimization process, and ensured that the sensory quality, physical and chemical indexes, microbial control and storage stability of low-sodium Cantonese sausage reached high standards. The research results of this paper not only provide important technical support for the industrial production of low-sodium salami, but also provide useful reference for the transformation of traditional food health.

KEY WORDS：Low sodium Cantonese sausage; Processing technology; Alternative salts; Flavor regulation; Storage stability

摘要 II

ABSTRACT III

目录 1

第1章绪论 1

1.1 研究背景 1

1.2 研究目的与意义 1

1.2.1 研究目的 1

1.2.2 研究意义 1

第2章低钠配方的探索 2

2.1 替代盐类研究与应用 2

2.2 风味增强剂与调味料开发 2