熏鸡冷风干燥工艺条件优化研究  

Study on Processing of the Cold Wind Drying Conditions of Smoked Chicken

作　　者：刘君[1] 张慜[1] 张海猛 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]温州市藤桥禽业有限公司,浙江温州325003

出　　处：《食品与生物技术学报》2013年第1期43-49,共7页Journal of Food Science and Biotechnology

基　　金：国家863计划重点项目(2011AA100802)

摘　　要：采用正交实验研究了不同冷风干燥工艺条件对熏鸡感官品质的影响。结果表明,最佳的风干条件为,温度:16℃,相对湿度:65%,风速:4 m/s,时间:72 h。最后通过物性测试仪对产品的特性进行了测定,测得结果为,硬度:(2 235.813±17.841)g,咀嚼性:(1 366.467±29.543)g.s,凝聚性:(0.717±0.004)%,弹性:(0.852±0.016)%,恢复性:0.351%;以及通过色差仪对不同冷风温度干燥得到的产品的色泽进行了测定,得出结果:随着温度的上升,L*值在不断的上升,a*值在不断下降,b*值在不断上升;并且用固相微萃取-气质联用技术对产品的挥发性风味成分进行了分析和鉴定。The orthogonal experiment was used in this paper to study the influence of dirt^rent enid wind drying conditions on the sensory quality of smoked chicken. The results showed the optimum cold wind drying conditions were temperature： 16 ℃ ,relative humidity：65% ,wind speed：4 ntis, time：72 h. Finally,the characteristics of product＇s quality were valued by Texture analyzer,and the results were, hardness ： （2 235.813 ±17.841 ） g, chewiness ： （ 1 366.467 ±29.543） g.s, cohesiveness ： （0.717 ±0.004）% ,springiness： （0.852±0.016）% ;then the color of products with different temperature of cohl wind drying were valued by Chroma meter,and the resuhs were as the temperature rised,L＊ value rised,a＊ value declined,b＊ value rised;and also Volatile flavor compounds of product were extracted with solid phase micro-extraction （SPME） apparatus and analyzed and identified by GC-MS.

关 键 词：熏鸡 冷风干燥工艺条件 物性测试仪 色泽 固相微萃取-气质联用技术 

分 类 号：TS251.67[轻工技术与工程—农产品加工及贮藏工程]