正交设计法优化真空低温蒸煮鸡胸肉的加工工艺  

Optimization of Processing Technology of Chicken Breast with Sous Vide Cooking by Orthogonal Design

作　　者：王引兰[1] 王强 WANG Yin-lan;WANG Qiang(School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, Jiangsu, China;Food Service Center, Tsinghua University, Beijing 100084, China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127 [2]清华大学饮食服务中心,北京100084

出　　处：《江苏调味副食品》2021年第1期23-25,共3页Jiangsu Condiment and Subsidiary Food

摘　　要：以新鲜鸡胸肉为研究对象,将其在4℃环境下腌制后进行真空包装处理,并采用低温烹饪法进行蒸煮加工。在单因素实验基础上,以腌制时间、加热温度、加热时间为影响因素,以低温蒸煮鸡胸肉的感官评分为主要评价指标,进行正交试验分析。结果表明,在加热时间55 min、腌制时间25 min、加热温度80℃的工艺条件下,真空低温蒸煮鸡胸肉的风味、多汁性、嫩度、色泽等感官品质均达到最佳状态,可为相关低温烹饪产品的科学化与标准化加工提供理论依据。Taken as the research object,the fresh chicken breast was pickled at 4℃and then packaged in vacuum,cooked at low temperature with sous vide cooking methods.On the basis of single factor experiment,taking curing time,heating temperature and heating time as influencing factors,and the sensory score of chicken breast with sous vide cooking was taken as the main evaluation index to carry out orthogonal test analysis.The results showed that under the conditions of heating 55 min,pickling 25 min and heating at 80℃,the sensory quality such as flavor,juiciness,tenderness and color of chicken breast with sous vide cooking are the best,which could provide theoretical basis for scientific and standardized processing of related sous vide cooking products.

关 键 词：真空低温烹饪 鸡胸肉 正交设计 工艺优化 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]