炒松温度对鸡酥松水分迁移及蛋白纤维结构的影响  

Effect of frying floss temperature on moisture migration and protein-fiber structure of crisp dried chicken floss

作　　者：杨培周[1] 单浩东 周良正 操丽丽[1] 姜绍通[1] YANG Peizhou SHAN Haodong ZHOU Liangzheng CAO Llli JIANG Shaotong

机构地区：[1]合肥工业大学食品科学与工程学院/安徽省农产品加工精深省级实验室,安徽合肥230009 [2]安徽昊东食品有限公司,安徽合肥231521

出　　处：《肉类工业》2017年第8期33-36,共4页Meat Industry

基　　金：安徽科技攻关项目"酥松加工关键技术及质量控制体系研究(1604a0702001)"

摘　　要：脱水是鸡酥松加工的关键工序。为研究炒松温度对酥松水分迁移和蛋白纤维结构的影响,考察炒松温度对鸡肉酥松水分比、体积收缩、水分活度和蛋白纤维表面结构等的影响,结果表明,80℃处理60min后的鸡酥松的水分含量低于20%,收缩率35%,水分活度30%,分解气化温度78.61℃,比热0.3436J/g;酥松蛋白纤维呈圆柱形,粗细较均匀,表面光滑。因此,基于水分迁移角度80℃处理60min的脱水工艺能够脱除鸡肉酥松的水分。Dehydration was a key process in crisp dried chicken floss process. In order to study the effect of frying floss temperature on moisture migration and protein - fiber structure of crisp dried chicken floss, and the effect of frying floss temperature on the ratio of crisp dried chicken floss and water, volume shrinkage , water activity and protein -fiber surface structure was investigated. The results showed that when it was treated at 80℃ for 60 min, water content of crisp dried chicken floss was lower than 20%, shrinkage rate was 35%, water activity was 30%, decomposition and gasification temperature was 78.61℃, specific heat 0. 3436 J / g. The crisp dried chicken floss protein - fiber showed cylindrical, thickness uniform and smooth surface. Therefore, based on the moisture migration view, the water of crisp dried chicken floss was removed at the dehydration technology of treating at 80℃ for 60 min.

关 键 词：鸡酥松 肉松 水分迁移 差示扫描量热法 场发射扫描电子显微镜 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]