粉末香辛料投放方式对减盐卤鸭腿品质特性的影响  

Effect of Addition Methods of Spice Powders on the Quality Characteristics of Reduced Salt Braised Duck Legs

作　　者：李晚成 王玉洁 徐素素 王海滨 彭利娟[1,2] 廖鄂 邹爱军[3] 罗秋影 LI Wancheng;WANG Yujie;XU Susu;WANG Haibin;PENG Lijuan;LIAO E;ZOU Aijun;LUO Qiuying(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Institute of Meat Processing and Safety,Wuhan Polytechnic University,Wuhan 430023,China;Wuhan Hui Kang Lizi Food Co.Ltd.,Wuhan 430345,China)

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]武汉轻工大学肉类加工与安全研究所,湖北武汉430023 [3]武汉慧康利兹食品有限公司,湖北武汉430345

出　　处：《肉类研究》2021年第5期23-28,共6页Meat Research

基　　金：大宗粮油精深加工教育部重点实验室2020年度开放课题项目(2020JYBQGDKFB19);湖北省农业科技成果转化资金项目(NZZ2017000016);大冶市科技局重点研究与开发计划项目(2018B19)。

摘　　要：研究粉末香辛料投放方式对减盐卤鸭制品品质特性的影响。以八角、桂皮、花椒、山柰、小茴香、辣椒质量比10∶10∶25∶5∶5∶40的比例配制复合香辛料,按复合香辛料使用量为3%配制卤汤,以未粉碎的香辛料本体为对照,将香辛料粉碎至60~100目,分别采用装袋投入卤汤、直接投入卤汤分散、预先熬汁过滤、与卤制品定量混合拌匀4种投放方式,研究复合粉末香辛料投放方式对卤鸭腿品质特性的影响。结果表明:将粉末香辛料直接投入卤汤分散所卤制的鸭腿剪切力为42.51 N,显著低于其他组(P<0.05);将粉末香辛料装袋投入卤汤卤制成的鸭腿盐含量为1.56%,显著高于其他组(P<0.05);将粉末香辛料直接投入卤汤分散所卤制的鸭腿总酰胺含量为0.35mg/g,显著高于其他组(P<0.05)。经比较,在本实验条件下的粉末香辛料4种投放方式中,将粉末香辛料直接投入卤汤分散所产生的综合效果较好。This research was concerned with the effect of different addition methods of powdered spices on the quality characteristics of reduced salt braised duck legs.A spice combination was prepared by mixing star anise,cinnamon,Sichuan pepper,kaempferia,cumin and chili pepper at a ratio of 10:10:25:5:5:40(m/m),and a braising soup was further prepared with the mixture at a concentration of 3%.The spices were crushed to pass through a 60 to 100 mesh sieve and the uncrushed sample was used as a control.Four addition methods were tested:bagging before addition to the braising soup,direct addition to the braising soup,decoction and then filtration,and even mixing with raw duck legs.Our results showed that the shear force of braised duck legs prepared with the powdered spices by method 2 was 42.51 N,significantly lower than that of the other groups(P<0.05).The salt content of braised duck legs prepared with the powdered spices by method 1 was 1.56%,significantly higher than that of the other groups(P<0.05).The sanshool content of braised duck legs prepared with the powdered spices by method 2 was 0.35 mg/g,significantly lower than that of the other groups(P<0.05).Overall,direct addition of the powdered spices to the braising soup was the best of the four addition methods.

关 键 词：粉末香辛料 投放方式 鸭腿卤制 减盐 品质特性 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]