干燥方法对果蔬复合发酵鹿肉脯品质特性的影响  

Effect of Drying Methods on the Quality of Fermented Venison Jerky Incorporated with Fruit and Vegetable

作　　者：赵岩[1] 姚光明[1] 刘佳彤 周丹[2] 周亚军[1] 贺连彬[1] 

机构地区：[1]吉林大学生物与农业工程学院,吉林长春130022 [2]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《肉类研究》2014年第11期7-11,共5页Meat Research

基　　金：吉林省科技发展计划重点项目(20110248);长春市现代农业发展科技支撑计划项目(12XN15)

摘　　要：为制备高品质果蔬复合发酵鹿肉脯并确定理想的干燥方法,研究热风干燥、真空干燥和微波干燥对果蔬复合发酵鹿肉脯干燥特性、感官品质和质构特性的影响。结果表明:微波干燥的干燥时间短,效率高;真空干燥发酵鹿肉脯质地适中、综合品质好,干燥速率略低于微波干燥。因此,选择真空干燥为果蔬复合发酵鹿肉脯的最佳干燥方法。Different drying methods were comparatively used to dry fermented venison jerky incorporated with apple and carrot, aiming to ifnd the best drying method for the production of the fermented venison jerky. The sensory and textural qualities, and drying characteristics of jerky samples dried by hot air drying （HAD）, vacuum drying （VD） and microwave drying （MD） were investigated. The results showed that the drying time required by microwave drying as a highly efifcient method was short. In contrast, vacuum dried products had the highest sensory quality with moderate textural properties but the drying rate was slightly reduced when compared with microwave drying. Therefore,vacuum drying is the most suitable drying method for the industrial production of fermented venison jerky.

关 键 词：果蔬 复合鹿肉脯 发酵 干燥方法 品质特性 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]