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时间:2020-05-04
《干燥工艺对低温肉肠品质的影响-论文.pdf》由会员上传分享,免费在线阅读,更多相关内容在行业资料-天天文库。
1、三艺{吏食品摹II鲥妓Vo1.35,.fro.18,2014干燥工艺对低温肉肠品质的影响郭丹婧’.一,熊善柏1I2.一,宋智’,刘茹1I2-。·(1.华中农业大学食品科技学院,湖北武汉430070;2.国家大宗淡水鱼h_r--技术研发分中心,湖北武汉430070;3.环境食品学教育部重点实验室,湖北武汉430070)摘要:以猪肉、鱼浆为主要原料制备低温肉肠,对其干燥工艺条件进行了优化,探讨了热风干燥时间、微波功率、微波时间对低温肉肠品质的影响。结果表明,随着热风干燥时间的延长,肉肠的形态、色泽、滋味和口感均呈上升趋
2、势且内外水分差减小,再经过微波处理,有助于平衡内外水分,提高色度均匀性和感官品质,然而时间过长会造成肉肠口感变差、硬度过大、色度下降等。该低温肉肠的最适干燥工艺为采用55℃的热风干燥箱干燥14h后,用250W的微波干燥90s。关键词:低温肉肠,微波,热风干燥,水分Effectofdryingonthequalityoflow-temperaturesausageGUODan-jing一,XIONGShan-bai’~,SONGZhi,LIURu',,(1.CollegeofFoodScienceandTechnol
3、ogy,HuazhongAgriculturalUniversity,Wuhan430070,China;2.NationalR&DBranchCenterforConventionalFreshwaterFishProcessing,Wuhan430070,China;3.KeyLaboratoryofEnvironmentCorrelativeDietology,MinistryofEducation,Wuhan430070,China)Abstract:Low—temperaturesausagewasmad
4、efr0mporkandsurimibythecombinationofairhotdryingandmicrowaveEffectsofparameterssuchashotairdryingtime,microwavepowerandmicrowavetimeonthequalityoflow-temperaturesausagewerestudied.MicrowavetreatmentownedtheadvantageofrapidandunifOrmheatingwhichwasbeneficialfor
5、balancingthemoisture,keepingtheunifOrmityofcolorandimprovingthesensoryqualityoflow-temperaturesausage.Withtheincreaseofhotairdryingtime(>10h),thesensoryqualityofthesausagewasimprovedandthemoistureinsideandoutsidethesausagetendedtobeequilibrate.Butthefurtherext
6、ensionofhotairdryingtime(>14h)wouldleadtosignificantreductioninspringinessandincreaseinhardness.Whiletreatedbymicrowavetimeabove90s,themoistureinsideofthesausagedecreasedCOrrespOndingtoworsetaste,higherhardnessandinferiorcolor.Theresultsshowedthattheoptimaldry
7、ingconditionofthelow-temperaturesausagewashotairdryingat55ocfor14hfollowedbymicrowavedryingat250Wfor90s.Keywords:low-temperaturesausage;microwave;hotairdrying;moisturecontent中图分类号:TS254.5文献标识码:B文章编号:1002—0306(2014)18—0315—05doi:10.13386~.issnl002—0306.2014.18.
8、062我国是世界淡水鱼养殖大国,鱼糜制品是主要提高其附加值。的水产品之一,在其加工过程中会产生大量副产物,低温肉制品作为我国肉类制品未来发展的主要如鱼头、鱼骨等ll1。鱼骨中含有丰富的蛋白质、钙等营趋势,其加热温度一般在巴氏杀菌温度范围内[51。与养物质,且吸收利用率高,是一种良好的天然蛋白和高温肉制品相比,具有更好的风味和营养嘲,然而也钙源『2_1。而这些
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