汪敏 彭增起 崔昱清 吕慧超 刘彪 刘森轩

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6 h，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50h。

关键词：烟熏液；烟熏香肠；工艺研究

Optimization of the Production of Smoked Sausage without Formaldehyde or Benzo(a)pyrene by

L9(34) Orthogonal Design Experiments

WANG Min, PENG Zeng-qi*, CUI Yu-qing, LÜ Hui-chao, LIU Biao, LIU Sen-xuan

(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

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.

Key words: liquid smoke flavoring; smoked sausage; technical study

中图分类号：TS251.6文献标志码：A 文章编号：1001-8123（2014）02-0005-07

目前烟熏肉制品主要采用传统烟熏工艺和现代液熏工艺进行生产。传统烟熏工艺存在工艺周期长、自动化程度低、产品质量不稳定以及有害物质污染等缺点。许多烟熏肉制品中含有3,4-苯并芘[1]、甲醛[2-4]等有害物质。3,4-苯并芘是公认的一种强致癌物，给食用者带来了极大的安全隐患。烟熏肉制品中的多环芳烃类物质的产生通常和食品与燃料产物直接接触、脂肪焦化与裂解、蛋白质高温分解与糖不完全燃烧等因素有关[5-6]。多环芳烃具有化学致癌作用和光致毒效应等危害[7]。甲醛的产生主要是在烟熏过程中，木材在缺氧状态下干馏会生成甲醇，甲醇可进一步氧化成甲醛，吸附聚集在产品表面。甲醛具有诱变性，致癌性和对眼睛和呼吸道的毒性[8-10]。

现代液熏工艺是将经干馏、提纯精制而成的烟熏液应用于产品的制作。实验表明，液体烟熏香料在保留原有味道的基础上，多环芳烃（polycyclic aromatic hydrocarbon，PAHs）含量比传统的烟熏含量要低很多[11-12]。……