干燥工艺对酱兔产品品质的影响  

The effect of drying process on the quality of sauce rabbit

作　　者：张佳敏[1] 郭强 王卫[1] 白婷[1] 赵志平 唐春 ZHANG Jiamin;GUO Qiang;WANG Wei;BAI Ting;ZHAO Zhiping;TANG Chun(College of Sichuan Key Laboratory of Meat Processing,Chengdu University,Chengdu 610106,China;Sichuan Goldkinn Food Company,Suining 629000,China)

机构地区：[1]成都大学肉类加工四川省重点实验室,四川成都610106 [2]四川高金实业集团股份有限公司,四川遂宁629000

出　　处：《食品与发酵工业》2022年第4期171-177,184,共8页Food and Fermentation Industries

基　　金：四川省科技计划项目(重点研发项目)(2020YFN0151)。

摘　　要：分别采用仿天然风干工艺和热风烘烤干燥工艺加工传统酱兔,并将2种干燥工艺下的酱兔产品进行比较,研究不同干燥方式对产品理化、微生物及风味特性的影响。结果表明,与热风烘烤干燥产品相比,仿天然风干产品在微生物种类和数量水平上显著较高,尤其是酵母菌和微球菌,分别达到4.25 lgCFU/g和3.82 lgCFU/g;2组产品水分含量和水分活度值相差不大,但仿天然自控冷风干产品的pH和硫代巴比妥酸值显著较低;仿天然风干组主要挥发性风味物质检出79种,比热风干燥组高出22种,除醇类物质外各类风味物质含量均高于热风烘烤干燥组,仿天然风干组在口感、色泽、香味、组织状态的感官得分也均高于热风烘烤干燥组。采用仿天然风干工艺可在一定程度上抑制产品氧化,提升产品风味和安全性。The traditional sauce rabbits were processed by imitating natural air drying and hot air drying,and the sauce rabbit products were compared to study the effects of different drying methods on the physical and chemical properties,microbes and flavor characteristics.The results indicated that the imitating natural air drying products had significantly higher types and numbers of microorganisms,especially yeast and micrococcus which were 4.25 lgCFU/g and 3.82 lgCFU/g,respectively.There was little difference between the two groups on water content and water activity,and the pH and TBA values of imitating natural automatic cold air-drying products were significantly lower.Seventy-nine main volatile flavor substances were detected in the imitating natural air drying group,which was 22 higher than the hot air-drying group.Except for alcohols,the content of various flavor substances was higher than the hot air-drying group.The sensory scores of the imitated natural air drying group were also higher than those of the hot air-drying group in terms of taste,color,fragrance,and tissue state.The imitating natural automatic cold air-drying process could inhibit the oxidation of the products to a certain extent and enhance the flavor and safety of the products.

关 键 词：浅发酵 酱兔 仿天然风干 挥发性风味物质 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]