自加热茄汁酥肉加工工艺的研究  

Study on the Processing Technology of Self-Heating Crispy Pork in Tomato Sauce

作　　者：康海霞 宋晓燕[1] 杨晓明 高鹏 潘治利[1] 黄忠民[1] KANG Haixia;SONG Xiaoyan;YANG Xiaoming;GAO Peng;PAN Zhili;HUANG Zhongmin(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,China;National Food Management Center of China Light Industry,Beijing 100833,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]中轻食品工业管理中心,北京100833

出　　处：《食品科技》2022年第1期152-158,共7页Food Science and Technology

基　　金：国家“十三五”科技支撑计划项目(2018YFD0400502)。

摘　　要：采用猪后腿肉为原料,以水分含量、剪切力、质构和感官评分为考察指标,研究挂糊组分、初炸温度、初炸时间、复炸温度和复炸时间等因素对自加热茄汁酥肉品质的影响规律。在单因素试验的基础上,采用L;(3;)正交试验对自加热茄汁酥肉的工艺进行优化。结果表明,挂糊组分对剪切力、硬度、咀嚼性影响显著(P<0.05),初炸温度对硬度、内聚性、咀嚼性影响显著(P<0.05),初炸时间对水分含量、剪切力、咀嚼性影响显著(P<0.05),复炸温度对剪切力影响显著(P<0.05),复炸时间对水分含量、剪切力、硬度、内聚性影响显著(P<0.05);在挂糊组分淀粉:面粉为1:1、初炸温度160 ℃、初炸时间40 s、复炸温度180 ℃、复炸时间90 s、121 ℃杀菌15 min条件下的自加热茄汁酥肉品质最佳。研究结果可为自加热酥肉类菜肴的工业化生产提供理论参考。Using pork hind leg as raw material,and moisture content,shear force,texture and sensory evaluation were used as indexes,the effects of paste components,initial frying temperature,initial frying time,refrying temperature and refrying time on the quality of self-heating crispy pork in tomato sauce were studied.On the basis of single factor experiment,orthogonal experiment of L;(3;) was carried out to study the suitable parameters for the production of self-heating tomato sauce crisp pork.The results showed that the paste components had significant effects on shear force,hardness and chewiness (P<0.05).The initial frying temperature had significant effects on hardness,cohesiveness and chewiness (P<0.05).The initial frying time had significant effects on moisture,shear force and chewiness (P<0.05).The refrying temperature had significant effects on shear force (P<0.05).The refrying time had significant effects on moisture,shear force,hardness and cohesiveness (P<0.05).The optimal conditions for self-heating crispy pork in tomato sauce were as follows:the paste components were starch and flour (1:1),the initial frying temperature was 160 ℃,frying time was 40 s,refrying temperature was 180 ℃,refrying time was 90 s,and 15 min of sterilization at 121 ℃.The study provided some theoretical reference for the future industrial production of self-heating crispy pork.

关 键 词：自加热 小酥肉 油炸温度 油炸时间 品质 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]