烘烤条件对鸡肉糜脯品质影响的研究  

Study on the quality of dried chicken meat gruel slice influenced by baking conditions

作　　者：刘欣[1] 李汴生[1] 阮征[1] 郭伟波 林光明 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东无穷食品有限公司,广东饶平515726

出　　处：《食品工业科技》2011年第5期296-298,共3页Science and Technology of Food Industry

基　　金：广东省教育部产学研结合项目(2009B090300002)

摘　　要：以鸡肉为原料,研究鸡肉糜脯工艺中的烘烤环节对终产品色泽、硬度和感官等品质的影响。通过正交实验,确定了鸡肉糜脯烘烤的最佳工艺条件是烘制温度为60℃,烘制结束水分为42%,烤制温度为120℃,烤制结束水分含量为25%。通过极差分析可知:最终水分含量对色泽、硬度和感官结果的影响都是最大的。Based on the material of chicken meat,the influence of baking process of dried chicken meat gruel slice on the color,hardness and sensory evaluation scores was studied.Through the orthogonal experiment,the optimum baking conditions can be drawn：baking temperature 60℃,the moisture content after baking 42%,roasting temperature 120℃,the final moisture content of 25%.The range analysis showed that the final moisture content of dried chicken meat gruel slice was the most influential factor to the color,hardness and sensory evaluation scores.

关 键 词：鸡肉糜脯 烘烤条件 色泽 硬度 感官评价 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]