建昌板鸭风干工艺优化及产品特性比较研究  

Analysis on characteristic and improvement of process for Jianchang dried salted duck

作　　者：陈垅 王卫[2] 张佳敏[2] 吉莉莉[2] 白婷[2] 

机构地区：[1]西华大学食品与生物工程学院,成都611743 [2]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《食品科技》2017年第4期113-117,共5页Food Science and Technology

基　　金：四川省科技厅国际合作项目(2015HH0061);四川省科技支撑项目(2014NZ0030-05);成都市科技局国际合作项目

摘　　要：采用自控风干技术替代传统自然风干法加工板鸭,以四川名产建昌板鸭为研究对象,通过正交实验对风干工艺进行优化,感官评定结果表明,各因素水平的最佳组合为温度12℃、70%和1.5 m/s;在此条件下加工的板鸭感官品质最佳;各因素对板鸭感官的影响顺序为:温度>风速>湿度。进一步对自控工艺和传统工艺加工板鸭进行产品感官、理化等特性的比较,结果显示产品aw、pH等指标无显著差异,但自控工艺加工产品呈现显著更佳的感官、更低的TBARS值和TVB-N值,以及更高NPN值。表明自控技术对改善产品感官质量,抑制脂肪氧化酸败,稳定产品品质有利。Using controlled air-dried technology to replace natural air-drying method to process salted dried Jinachang duck （Jianchang Banya）, by orthogonal experiment to optimize the air-drying process. The results showed that the optimized temperature, humidity and wind speed was 12 ℃, 70% and 1.5 m/s respectively. Under the optimized condition, the sensory value of the processed of dried salted duck was the highest. The effects of factors on the sensory evaluation of the product could be order as temperature〉wind speed〉humidity. Further using the traditional and optimized technology to process of dried salted duck, the results showed that the product aw, pH and other indicators had no significant difference, but controlled processing technology products showed significantly better sensory, lower TBARS and TVB-N, and higher NPN, and showed self-control technology enabling to improve the sensory quality and inhibit lipid oxidation rancidity, and stable product quality.

关 键 词：板鸭 工艺 优化 产品特性 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]