卤鸭腿中八角提取液添加工艺优化及品质影响  

Optimization of Addition Process of Star Anise Extract in Braised Duck Legs and Its Quality Effect

作　　者：傅采琪 贺文杰 郭丹郡 胥伟 王宏勋 易阳 FU Cai-qi;HE Wen-jie;GUO Dan-jun;XU Wei;WANG Hong-xun;YI Yang(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,武汉430023

出　　处：《中国调味品》2022年第11期17-23,共7页China Condiment

基　　金：湖北省重点研发基金项目(2020BBA046)。

摘　　要：为解决我国卤制品存在的产品出品率低、品质稳定性较差、难以实现标准化生产等问题,该试验以八角提取液替代固体八角香辛料,研究八角主效成分对卤鸭腿理化品质的影响及水分分布机理。结果显示,当添加工艺为八角提取液添加时间点15 min、八角提取液与鸭肉比例4∶100 (mL/g)、八角提取液与卤水质量比9∶250时,卤鸭腿感官评分最佳。与固体香辛料组相比,鸭腿卤制45 min时,液体香辛料组的卤鸭腿总蛋白相对含量以及水分相对含量均有明显提升(P<0.05),蒸煮损失率下降了9%;八角主效成分与卤鸭腿质量比为1∶227000时,液体组中不易流动水自由度下降最为明显。该研究旨在通过对提取液的定量配比,实现物料定时添加、定量卤制,在保证传统风味的基础上,实现工艺优化、口感稳定、风味一致,期望为高品质卤鸭产品的规模化和标准化生产提供理论基础和科学依据。In order to solve the problems of low production rate, poor quality stability, and difficulty in standardized production of Chinese braised products, in this study, star anise extract is used to replace solid star anise spice to study the effect of main components of star anise on the physical and chemical quality and water distribution mechanism of braised duck legs. The results show that the sensory score of braised duck legs is the best when the time point of adding star anise extract is 15 min, the ratio star of anise extract to duck meat is 4∶100(mL/g) and the mass ratio of star anise extract to brine is 9∶250. Compared with the solid spice group, when the duck legs are braised for 45 minutes, the relative content of total protein and water of braised duck legs in the liquid spice group increases significantly(P<0.05) and the cooking loss rate decreases by 9%, when the mass ratio of the main components of star anise to braised duck legs is 1∶227000, the freedom degree of immobilized water in the liquid group decreases most obviously. The purpose of this study is to achieve the addition of materials at regular time and quantitatively braising through the quantitative ratio of the extract. On the basis of ensuring the traditional flavor, process optimization, stable taste and consistent flavor are achieved. It is expected to provide theoretical basis and scientific reference for the large-scale and standardized production of high-quality braised duck products.

关 键 词：酱卤鸭腿 八角提取液 工艺优化 理化品质 水分分布 

分 类 号：TS204.3[轻工技术与工程—食品科学]