远红外烘烤对肉酥品质的影响  

Influence of Far-infrared Roasting on Quality of Meat Floss

作　　者：闫征[1] 卞欢[1] 邓克伦 诸永志[1] YAN Zheng;BIAN Huan;DENG Kelun;ZHU Yongzhi(Agro-product Processing Research Institute,Jiangsu Academy of Agricultural Sciences,Nanjing,Jiangsu 210014,China;Xuzhou Huahong Food Limited Company,Xuzhou,Jiangsu 221000,China)

机构地区：[1]江苏省农业科学院农产品加工研究所,江苏南京210014 [2]徐州华虹食品有限公司,江苏徐州221000

出　　处：《农产品加工》2020年第20期12-14,共3页Farm Products Processing

基　　金：2018年江苏省苏北科技专项项目(XZ-SZ201809)。

摘　　要：为了提高肉酥的品质,应用单因素试验和正交试验优化远红外烘烤肉酥的工艺参数,并研究其烘烤过程中的品质变化。结果表明,远红外烘烤肉酥的最佳工艺参数为烘烤温度110℃,烘烤时间7 min,物料厚度9 mm。该研究为肉酥的烘烤加工提供了理论依据。In order to improve the quality of meat floss,the optimized parameters of meat floss by far-infrared roasting using a single factor and orthogonal experiments design,and the quality changes of meat floss during roasting were investigated.The results showed were as follows:the optimized parameter for far-infrared roasting was 9 mm meat floss at 110℃ for 7 min.This study could provide a reference for improving drying method of roasting meat floss.

关 键 词：肉酥 远红外烘烤 品质 

分 类 号：TS201.3[轻工技术与工程—食品科学]