一种鸭肉酱制品的质量特征自动控制方法分析  

Analysis of Automatic Control Method for Quality Characteristics of Duck Sauce Products

作　　者：李鑫 黄志勇[2] LI Xin;HUANG Zhi-yong(Guizhou Vocational College of Economics and Business,Duyun 558000,China;Sichuan University,Chengdu 610065,China)

机构地区：[1]贵州经贸职业技术学院,贵州都匀558000 [2]四川大学,成都610065

出　　处：《中国调味品》2021年第12期98-100,110,共4页China Condiment

基　　金：贵州省供销社系统深化综合改革课题(GZSGXS-2020-4)。

摘　　要：以鸭肉酱制品生产工艺过程为研究对象,通过对鸭肉酱制品生产原材料的前处理过程、腌制过程和干制过程进行分析,确定鸭肉酱制品达到最佳质量特征时的生产工艺过程。在进行鸭肉酱制品生产时,原材料前处理采用臭氧进行杀菌处理,腌制方法采用真空滚揉腌制法,干制过程在103℃条件下干制32 h。通过对生产的鸭肉酱制品的菌落总数进行检测,数据表明,利用所确定的生产过程工艺参数能够有效地抑制鸭肉酱制品菌落总数的增长。In this paper,the production process of duck sauce products is taken as the research object,and the production process of duck sauce products is determined when duck sauce products reach the best quality characteristics by analyzing the pre-treatment process,curing process and drying process of raw materials.In the production of duck sauce products,the raw materials are treated with ozone sterilization,the curing method is vacuum rolling curing method,and the drying process is dried at 103℃for 32 h.The total number of bacteria in duck sauce products is detected,and the data show that the growth of the total number of bacteria in duck sauce products could be effectively inhibited by the determined production process parameters.

关 键 词：鸭肉酱制品 质量特征 工艺参数 

分 类 号：TS207.7[轻工技术与工程—食品科学]