香酥鸭加工过程中卤制工艺的优化研究  

Study on the optimization of pot-stewed technology in the processing process of the crispy fried duck

作　　者：匡威 宋文敏 倪洁倩 王海滨 王宏勋 陈季旺 胥伟 田镇闻 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]湖北小胡鸭食品有限责任公司,湖北荆州443000

出　　处：《肉类工业》2018年第2期14-21,共8页Meat Industry

基　　金：湖北省重大科技创新计划项目(关键技术研发类)(ZDG2015000350)

摘　　要：卤制工艺是增加香酥鸭产品风味至关重要的一步,因此,通过单因素实验和正交实验对卤制工艺进行优化设计,研究不同的卤制温度(80、85、90、95、100℃)、卤制时间(70、80、90、100、110min)和焖制时间(10、20、30、40、50min)对鸭腿蒸煮损失、剪切力和感官评分的影响。得出影响卤制后产品感官评分和剪切力的先后顺序为:卤制温度>卤制时间>焖制时间。较优的卤制工艺条件为卤制温度95℃,卤制时间90min,停火焖制时间40min。在该工艺条件下,卤制后产品感官评分为72.9分,剪切力为3.957kg。The pot-stewed technology was a crucial step to increase the flavor of the crispy fried duck product,so the pot-stewed technology was optimized and designed through the single factor experiment and orthogonal experiment. The effect of different pot-stewed temperature（ 80℃,85℃,90℃,95℃ and 100℃）,pot-stewed time（ 70 min,80 min,90 min,100 min and 110 min） and braised time（ 10 min,20 min,30 min,40 min and 50 min） on the cooking loss,shear force and sensory score of duck legs were studied. The sequential order of the effect on the sensory score and shear force of pot-stewed product was obtained,and it was pot-stewed temperature,pot-stewed time and braised time.The superior pot-stewed technology condition was pot-stewed temperature 95℃,pot-stewed time 90 min,and braised off the heat time 40 min. Under this process conditions,the sensory score of the pot-stewed product was 72. 9,and shear force was 3. 957 kg.

关 键 词：香酥鸭 卤制温度 卤制时间 焖制时间 工艺优化 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]