本文研究了卡拉胶、魔芋胶、瓜尔豆胶及其复配对广式腊肠烘烤过程中水分迁移、产品质构、感官等质量品质的影响。结果表明，广式腊肠添加亲水性胶体后，可略有提高产品的水分含量，尤其是瓜尔豆胶组（19.94%），比对照提高4.02%；在烘烤中期，亲水性胶体可降低广式腊肠的干燥速率，整体而言，亲水性胶体对烘烤过程中水分散失影响较小。胶体添加组感官得分除D3组，均高于对照组，其中添加复配卡拉胶与魔芋胶的感官综合得分最高，达到87.5；除瓜尔豆胶外，单独胶体和复配胶均能一定程度上改善广式腊肠的质构特性，尤其是复配胶体组。广式腊肠添加亲水性胶体后，复水率显著提高（p<0.05），尤其是瓜尔豆胶及其复配组，达到3.79%。复配胶的加入可改善广式腊肠的感官品质、质构特性及复水性，不同亲水性胶体有不同的作用特点。

Effects of different hydrocolloids (carrageenan, konjac gum, guar gum and their combination) on water migration during processing, texture and sensory evaluation of Cantonese Sausage were investigated in this work. Results showed that the water content of Cantonese sausage increased slightly after addition hydrocolloids or their combination (especially for guar gum (19.94%), increased by 4.02%). In the middle of the drying process, hydrocolloids could induce reduction of drying rate. In general, hydrocolloids had no significant effect on the water loss during the process of Cantonese sausage. Addition of hydrocolloids except D3 could improve the sensory quality of Cantonese sausage, especially combination of carrageenan and konjac gum (87.5). Hydrocolloids or their combination (except D3) in an appropriate content could improve the textural properties, especially combination of hydrocolloids. The rehydration rate of Cantonese sausage increased after addition of hydrocolloids, especially guar gum and their combination with the rehydration rate of 3.79%. The combination of hydrocolloids could improve the sensory quality, textural properties and rehydration rate of Cantonese sausage. The influence of hydrocolloids on quality of Cantonese sausage is dependent on their type and combination.

“十三五”国家重点研发计划项目（2016YFD0401504）；广州市科技计划项目对外科技合作计划（201807010102）