鸡肉松真空冷却工艺优化  

Optimization of Vacuum Cooling Process of Chicken Floss

作　　者：王硕[1] 陈永旺 黄思佳 陈益鹏 黄继超[1] 陈坤杰[1] WANG Shuo;CHEN Yongwang;HUANG Sijia;CHEN Yipeng;HUANG Jichao;CHEN Kunjie(Nanjing Agricultural University,Nanjing Jiangsu 210031,China;Dongtai Yipeng Food Factory,Dongtai Jiangsu 224000,China)

机构地区：[1]南京农业大学,江苏南京210031 [2]东台市益鹏肉制品厂,江苏东台224000

出　　处：《农业工程》2021年第10期68-72,共5页AGRICULTURAL ENGINEERING

基　　金：江苏省政策引导类计划(苏北科技专项)(SZ-YC2019006)。

摘　　要：肉松是我国传统肉制品,深受消费者喜爱。以鸡肉肉松为研究对象,通过单因素试验,研究了初始含水率、终止温度及环境温度对真空冷却中肉松质量损失率的影响;通过正交试验,对肉松真空冷却工艺参数进行了优化;同时,对在最佳工艺参数条件下生产的肉松的感官品质和主要营养成分进行了分析。结果表明,真空冷却肉松的质量损失率随着初始含水率的增加而增加,随着终止温度的升高而减小。肉松真空冷却最佳工艺参数为初始含水率15%、终止温度25℃和环境温度10℃。相较自然冷却工艺,真空冷却工艺生产的肉松在主要营养成分方面没有变化,但在主要的感官评定指标方面更优。Meat floss is a traditional meat product and very popular among consumers in China.Effects of initial moisture content,termination temperature and ambient temperature on weight loss rate of chicken floss during vacuum cooling were studied using single factor experiments.Technological parameters of vacuum cooling for chicken floss were optimized by orthogonal experiment.At the same time,sensory quality and main nutritional components of chicken floss produced under optimum technological conditions were analyzed.Experiment results showed that weight loss rate of vacuum-cooled for chicken floss would increase with increase of initial moisture content and decrease with increase of termination temperature.Optimal technological parameters for vacuum cooling of chicken floss were as follows:initial moisture content of 15%,termination temperature of 25℃and ambient temperature of 10℃.Compared with natural cooling processing,chicken floss produced by vacuum cooling processing had no change in main nutritional components,but it was better in main sensory evaluation indexes.

关 键 词：肉松 真空冷却 优化 品质 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]