热风及其组合干燥技术对肉制品水分迁移及品质影响的研究进展  

Research Progress on the Influence of Hot Air and Its Assisted Drying Technology on Moisture Migration and Quality of Meat Products

作　　者：张立娟[1] 石硕 夏秀芳[2] 郑琳琳[1] 佟永薇[1] ZHANG Li-juan;SHI Shuo;XIA Xiu-fang;ZHENG Lin-lin;TONG Yong-wei(Food Research Institute Co.,Ltd.,Tianjin 301609,China;College of Food Science,Northeast Agricultural University,Harbin 150030,Heilongjiang,China)

机构地区：[1]天津市食品研究所有限公司,天津301609 [2]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品研究与开发》2021年第16期205-211,共7页Food Research and Development

摘　　要：热风干燥是一种通过热空气的流动带走肉制品中水分的干燥技术。其具有成本低、能耗低和产品品质容易控制等优点,同时也具有干燥效率低、产品表面硬度大和色泽过暗等缺点。利用热风-微波组合干燥方式加工肉制品,在双热源的作用下内外热量双向传输,水分迁移速度快,干燥更加均匀。干燥过程中肌肉蛋白网络中的水分迁移情况决定了干燥效率并影响肌肉蛋白结构,蛋白质结构的变化促使产品品质发生变化。因此,该文综述热风及其组合干燥技术在肉制品加工中的应用,明确其干燥原理与水分迁移的关系,并进一步综述水分迁移与肉品品质的关系,旨在为肉制品干燥加工中工艺优化及品质变化提供理论参考。Hot air drying is a technology that removes moisture from meat products through the flow of hot air. It has the advantages of low cost,low energy consumption,and easy control of product quality. However,its disadvantages are low drying efficiency,high surface hardness,and dark color. The moisture migration speeds are fast,and the drying is more uniform when meat products are processed by hot-air-assisted microwave drying. During the drying process,the moisture migration in the muscle protein network determines the drying efficiency and affects the structure of muscle protein. The change in the protein structure affects the product quality. In this study,the application of hot air and its combination drying technology in the processing of meat products was summarized,and the relationship between the drying principle and moisture migration was clarified. Finally,the relationship between moisture migration and meat quality was determined. The theoretical reference for process optimization and quality change in meat products drying and processing was provided in this paper.

关 键 词：热风干燥 组合干燥技术 肉制品 水分迁移 品质 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]