脱水干燥工艺对海带猪肉干产品品质的影响研究
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摘要
研究了脱水干燥工艺对一种海带猪肉干产品品质的影响。以感官评定、干燥时间为指标,通过单因素试验,研究肉干的热风干燥工艺。结果表明,肉干的热风干燥温度为70℃适宜。以感官评定、质构为指标,通过单因素试验,确定肉干中间水分含量为40%时,产品品质最好。以感官评定、质构为指标,通过单因素试验,确定肉干的高温烘烤温度为160℃适宜。以感官评定、质构和产品安全性为指标,研究肉干的最终水分含量对产品品质的影响,结果表明,肉干最终水分含量为20%时可以保证产品的安全性并具有良好的感官品质及质构特性。
The study investigated the effect of dehydrogenation drying on the quality of dried kelp pork.By sensory evaluation and drying time as index,the hot-air drying process of jerky was studied through single factor test,the results showed that the best hot-air drying temperature of jerky was 70 ℃.With sensory evaluation and texture as the index,through single factor experiment,the quality of the product was the best when the moisture content of the middle was 40%.Using sensory evaluation and texture as index,the high temperature baking temperature of jerky was determined at 160 ℃through single factor experiment.The study investigated the effect of the final moisture content on product quality by sensory evaluation,texture and product safety,the results showed that the product was safety and had good sensory quality and texture characteristics,when the final moisture content of jerky was 20%.
The study investigated the effect of dehydrogenation drying on the quality of dried kelp pork.By sensory evaluation and drying time as index,the hot-air drying process of jerky was studied through single factor test,the results showed that the best hot-air drying temperature of jerky was 70 ℃.With sensory evaluation and texture as the index,through single factor experiment,the quality of the product was the best when the moisture content of the middle was 40%.Using sensory evaluation and texture as index,the high temperature baking temperature of jerky was determined at 160 ℃through single factor experiment.The study investigated the effect of the final moisture content on product quality by sensory evaluation,texture and product safety,the results showed that the product was safety and had good sensory quality and texture characteristics,when the final moisture content of jerky was 20%.
引文
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[2]王瑷.海带营养与加工食用[M].山东:山东省海洋与渔业出版社,2002:81-82.
[3]李德远.海带的保健功效及海带生理活性多糖研究现状[J].食品科学,2002,23(7):151-154.
[4]竹文礼.海芦笋干燥工艺研究[D].无锡:江南大学,2008.
[5]夏文水.食品工艺学[M].北京:中国轻工业出版社,2009:88.
[6]VEGA-G A LVEZ A,MIRANDA M,CLAVER I A R,et al.Effect of air temperature on drying kinetics and quality characteristics of osmo-treated jumbo squid(Dosidicus gigas)[J].LWT-Food Science and Technology,2011,44(1):16-23.
[7]吕梦莎,梅灿辉,李汴生,等.预烘干对即食梅香黄鱼热杀菌前后色泽和质构特性的影响[J].食品与发酵工业,2011,37(11):33-38.
[8]HYLDIG G,NIELSEN D.A review of sensory and instrumental methods used to evaluate the texture of fish muscle[J].Journal of Texture Studies,2001,32(3):219-242.