响应面优化卤猪肉间歇性真空渗透腌制工艺  

Response Surface Optimization of Intermittent Vacuum Penetration Curing Process of Marinating pork

作　　者：林剑军 刘巧瑜[1] 赵文红[1] 李湘銮 张耀恒 陈海光[1] 童灿浩 LIN Jianjun;LIU Qiaoyu;ZHAO Wenhong;LI Xiangluan;ZHANG Yaoheng;CHEN Haiguang;TONG Canhao(College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225

出　　处：《食品科技》2020年第11期110-116,共7页Food Science and Technology

基　　金：广东省重点领域研发计划项目(2019B020212002);农产品初加工与深加工共性技术创新团队项目(2019KJ117);2018年广东省农业科技创新及推广项目(2018M2154)。

摘　　要：为探讨间歇性真空渗透技术在卤猪肉中的加工应用,文章研究了真空度、真空循环率、真空循环次数、温度对卤猪肉水分含量、氯化钠含量及质构特性的影响。单因素实验及响应面实验结果表明,间歇性真空渗透的最佳条件为真空度0.02 mPa、真空循环率为CR=3:5、循环次数为3次、温度为30℃。此时卤猪肉中水分含量为60.92%、氯化钠含量为1.23 g/100 g,硬度1、硬度2、弹性、胶黏性和咀嚼性分别为15.75、14.25 N、2.22 mm、12.8 N和24.84 mJ。The effect of intermittent vacuum impregnation technology on the quality of marinating pork was studied in this paper with pork nape.Experiments were conducted according to the measure of salt gain,moisture content and texture properties to choose the best vacuum osmotic conditions.The central-composite design and response surface analysis were applied to establish multiple regression models between osmotic conditions and selected indicators.Results indicated that pork marinated at the condition that 0.02 mPa,CR=3:5,3 vacuum cycles and under 30℃is the best.The values of salt gain,moisture content,hardness 1,hardness 2,springiness,gumminess and Chewiness are 1.23 g/100 g,60.92%,15.75 N,14.25 N,2.22 mm,12.8 N,24.84 mJ respectively.

关 键 词：间歇性真空渗透 卤猪肉 水分含量 氯化钠含量 

分 类 号：TS251.5+1[轻工技术与工程—农产品加工及贮藏工程]