烤羊腿过热蒸汽联合红外光波烤制工艺参数优化  

Optimization of Process Parameters for the Production of Roast Lamb Legs by Combined Superheated Steam and Infrared Light Wave

作　　者：潘腾 孟婷婷 马建荣 王振宇[1] 张德权[1] PAN Teng;MENG Tingting;MA Jianrong;WANG Zhenyu;ZHANG Dequan(Institute of Agro-Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193

出　　处：《肉类研究》2018年第10期19-25,共7页Meat Research

基　　金："十三五"国家重点研发计划重点专项(2016YFD0401505);国家农业科技创新工程项目;国家现代农业(肉羊)产业技术体系建设专项(CARS-38)

摘　　要：为保持烤羊腿的传统风味品质,显著降低烤制过程形成的杂环胺含量,以巴寒杂交羊的前腿肉为研究对象,在单因素试验结果的基础上,以氢化物含量、广谱醇类含量、亮度值(L*)和红度值(a*)为指标,采用多指标综合品质及杂环胺含量相结合的综合加权评分作为判别依据,分析正交试验结果。结果表明:通过L9(3~4)正交试验确定出烤羊腿过热蒸汽联合红外光波烤制的最佳工艺参数为过热蒸汽烤制温度240℃、过热蒸汽烤制时间50 min、红外光波烤制温度240℃,红外光波烤制时间60 min;此时烤羊腿的综合品质评分为9.62分,氢化物含量为1.10,广谱醇类含量为1.02,a*为27.92,L*为38.73,杂环胺含量为19.28 ng/g,综合加权评分为87.09分。本研究证实过热蒸汽联合红外光波烤制能够保持烤羊腿品质,降低其杂环胺含量。In order to maintain the flavor of traditional roast lamb legs and simultaneously reduce significantly the formation of heterocyclic amines during the roasting process, the process parameters for roasting forelegs from crossbred sheep(Bamei×Small-tailed Han) by combined superheated steam and infrared light wave were optimized using one-factor-at-a-time and orthogonal array design methods. Hydride content, broad-spectrum alcohols content, brightness value(L^*), redness value(a^*)and heterocyclic amine content were used as dependent variables. Using an L9(3~4) orthogonal array design, the optimal process parameters were determined as follows: superheated steam temperature 240 ℃, time 50 min, infrared light wave temperature 240 ℃, and time 60 min. The overall quality score of roast lamb legs produced under the optimized conditions was 9.62 as a function of hydride content(1.10), broad-spectrum alcohols content(1.02), L^*(38.73) and a^*(27.92), and the weighted average of the overall quality score and heterocyclic amine content(19.28 ng/g) was 87.09. In conclusion, this study has proved that combined superheated steam and infrared light wave roasting can maintain the characteristic flavor and at the same time reduce the heterocyclic amines content of roast lamb legs.

关 键 词：烤羊腿 烤制 杂环胺 过热蒸汽 红外光波 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]