双色蔬菜鸡肉糜脯加工工艺研究  

Study on the processing technology of two-color dried chicken slice with vegetables

作　　者：詹飞丽 王亚萍 邵建峰[1] 孙灵霞[1] ZHAN Feili;WANG Yaping;SHAO Jianfeng;SUN Lingxia

机构地区：[1]河南农业大学食品科学技术学院

出　　处：《肉类工业》2019年第9期1-4,共4页Meat Industry

基　　金：河南省科技厅科技计划项目(152300410196);河南农业大学科技创新基金(KJCX2016A07)

摘　　要：通过单因素实验和正交实验研究蔬菜汁添加量、烘干温度和烘干时间对双色鸡肉糜脯品质的影响,并以感官评定、水分含量及出品率为指标,优化鸡肉糜脯加工工艺参数。结果表明,双色蔬菜鸡肉糜脯的优化加工工艺为:蔬菜汁添加量6%、烘干时间100min、烘干温度60℃。此条件下,制作的鸡肉糜脯片形规则完整,无焦片、生片,呈蔬菜特有的橘黄色和亮绿色;且咸甜适中,有咬劲、无渣感,既具有鸡肉糜脯特有的风味,又兼有蔬菜的清香。Through single factor and orthogonal experiment, the effects of the addition amount of vegetable juice, drying time and drying temperature on the quality of two-color dried chicken slice were studied, and sensory evaluation, moisture content and production rate were taken as indexes, and processing technological parameters of dried chicken slice was optimized. The results showed that the optimum processing technology of two-color dried chicken slice with vegetables was as follows: the addition amount of vegetable juice was 6%, and drying time was 100 min, and drying temperature was 60℃. Under this condition, dried chicken slice was made, and slice shape was regular and compete, and there was no coke piece and raw piece, and it had peculiar orange and bright green of vegetables. The product had moderate salty and sweet, and bite and slag free, and it had peculiar flavor of dried chicken slice and faint scent with vegetables.

关 键 词：双色蔬菜鸡肉糜脯 蔬菜汁添加量 烘干温度 烘干时间 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]