调理工艺对方便“火锅牛肉”产品特性及生产效能的影响  

Effects of Conditioning Processes on Characteristics and Productive Efficiency of Instant Meat Product “Hot Pot Beef”

作　　者：张李智桐 张佳敏[1] 王卫[1] 吉莉莉[1] 刘达玉[2] 华钧 ZHANG Lizhitong;ZHANG Jiamin;WANG Wei;JI Lili;LIU Dayu;HUA Jun(Meat Processing Key Laboratory of Sichuan Province,Chengdu University,Chengdu 610106,China;School of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Xichang Siqixiang Food Co.,Ltd.,Xichang 615000,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]成都大学食品与生物工程学院,四川成都610106 [3]西昌思奇香食品有限责任公司,四川西昌615000

出　　处：《成都大学学报（自然科学版）》2022年第3期263-271,共9页Journal of Chengdu University（Natural Science Edition）

基　　金：四川省科技成果转化项目(2019ZYZF0162);四川省科技厅科技计划重点研发项目(2020YFN0153)。

摘　　要：为研究不同调理工艺对方便肉制品“火锅牛肉”的理化、风味物、菌落总数与加工耗能的影响.以冷风干燥、油炸干燥和天然植物提取物与传统的热风干燥和亚硝酸盐进行比较.结果表明,3种工艺对产品的水分活度值无显著影响.与传统加工工艺相比,冷风干燥工艺可降低产品氧化酸败程度,并降低耗能9%;油炸干燥工艺可显著改善产品感官色泽,使风味物质含量提升33%,氧化程度降低7%,加工能耗降低20%.天然植物提取物较亚硝酸盐相比能抑制微生物生长并使亚硝酸盐残留降低31%.通过油炸干燥及天然植物提取物的新式工艺可极为显著地改善产品感官色泽,提升风味和抗氧化酸败,降低亚硝酸盐残留,以及提升生产效能等.To investigate the effects of different conditioning processes on the physicochemical property,flavor,colony count and energy consumption of the instant meat product “hot pot beef”,low-temperature air-drying,deep-frying drying and natural plant extracts were used to replace the traditional baking drying with nitrite. The results showed that the three processes had no significant effect on the awvalue of the products,and compared with the traditional processing process,the low-temperature air-drying process could reduce the degree of oxidation and rancidity of the products,and reduce energy consumption by9%;the fry-drying process could significantly improve the sensory color of the products,increase the flavor content by 33%,reduce the degree of oxidation by 7%,and reduce the processing energy consumption by 20%. Natural plant extracts could inhibit microbial growth and reduce nitrite residues by 31% compared to nitrite. The new process of fry-drying and natural plant extracts could achieve significant improvement in product sensory color,flavor and antioxidant rancidity,reduce nitrite residues,and improve production efficiency.

关 键 词：方便肉制品 火锅牛肉 调理工艺 产品特性 生产效能 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]