气体射流冲击“北京烤鸭”鸭皮膨化试验研究  

Study on epidermal expansion of “Peking-duck” with air-impingement roasting technique

作　　者：马玲娟[1] 高振江[1] 姜新杰[1] 

机构地区：[1]中国农业大学工学院,北京100083

出　　处：《食品科技》2006年第8期142-144,162,共4页Food Science and Technology

基　　金：国家自然基金项目(30571312)

摘　　要：对气体射流冲击“北京烤鸭”鸭皮膨化进行了试验研究。采用正交试验安排,以鸭皮膨化的感官评定及显微镜观测为评价指标得出烘烤实验的最佳工艺参数。实验得到:晾坯时间、烤制温度和烤制时间对膨化厚度的影响均显著,其最佳烘烤工艺参数分别为8h、180℃和45min。Epidermal expansion of ＂Peking-duck ＂with air-impingement roasting technique were discussed in the paper. Optimized processing parameters for airing and epidermal expansion were suggested through sensory evaluation and micro telescope technique. The result showed that the best airing time, roasting temperature and time are 8h, 180℃ and 45min.

关 键 词：气体射流冲击 膨化 北京烤鸭 

分 类 号：TS201.2[轻工技术与工程—食品科学]