干燥方式对调理猪肉干水分分布及其品质变化规律的影响  

Effects of Drying Methods on Water Distribution and Quality Changes of Conditional Pork Jerky

作　　者：王继盼 徐双意 吴丹璇 王引兰[1] 王恒鹏[1] WANG Jipan;XU Shuangyi;WU Danxuan;WANG Yinlan;WANG Hengpeng(School of Tourism and Cuisine,School of Food Science and Engineering,Yangzhou University,Yangzhou 225137,China)

机构地区：[1]扬州大学旅游烹饪学院(食品科学与工程学院),江苏扬州225137

出　　处：《食品科技》2021年第9期124-130,共7页Food Science and Technology

基　　金：扬州大学大学生科技创新基金重点项目(X20200896)。

摘　　要：为比较不同干燥方式(恒温鼓风干燥、对流烤箱干燥、真空冷冻干燥)对调理猪肉干水分分布及品质变化规律的影响,分别测定其干燥速率、水分含量、水分活度、剪切力、水分迁移规律、色泽和感官品质,并进行相关性分析。结果表明:真空冷冻干燥可获得剪切力、水分活度和水分含量较低的产品。恒温鼓风干燥和对流烤箱干燥制作的调理猪肉干a^(*)值、b^(*)值和C值无显著差异(P>0.05),但经恒温鼓风干燥处理样品的L^(*)值偏高(P<0.05),间接显示其保水性较差。经对流烤箱干燥处理样品的干燥速率最快,且干燥后的猪肉干水分迁移较少,水分含量适中,其色泽、风味、组织状态、口感、总体可接受性等5个感官属性的评分均较高。相关性分析发现,弛豫时间T_(2b)和T_(21)可准确、直观地反映调理猪肉干的品质。综合比较,采用对流烤箱干燥处理能有效提升调理猪肉干的品质性状,并可改善传统猪肉干产品硬度大、口感干涩的缺点。In order to compare the effects of different drying methods (constant temperature blast drying,convection oven drying,vacuum freeze drying) on the water distribution and quality change of conditional pork jerky,the drying rate,water content,water activity,shear force,water migration law,color and sensory quality were measured,and the correlation was analyzed.The results show that:vacuum freeze-drying can obtain products with lower shear force,water activity and water content.There is no significant difference in a^(*),b^(*) and C value of the conditional pork jerky made by constant temperature blast drying and convection oven drying (P>0.05),but the L^(*) value of the samples treated by constant temperature blast drying is higher (P<0.05),which indirectly shows its poor water retention.The drying rate of the sample dried in the convection oven is the fastest,and the pork jerky has less water migration and moderate water content.The scores of five sensory attributes such as color,flavor,tissue state,taste,and overall acceptability are high.Correlation analysis finds that the relaxation times T_(2b) and T_(21) can accurately and intuitively reflect the quality of conditional pork jerky.In a comprehensive comparison,the use of convection oven drying treatment can effectively improve the quality characteristics of conditional pork jerky,and can improve the shortcomings of high hardness and dry taste of traditional pork jerky products.

关 键 词：调理猪肉干 干燥方式 水分分布 品质特性 

分 类 号：TS251.42[轻工技术与工程—农产品加工及贮藏工程]