卤鸭腿中桂皮提取液添加工艺优化及理化品质影响  

Optimization of Addition Process of Cinnamon Extract in Braised Duck Leg and Its Effect on Physicochemical Quality

作　　者：钟楠 李京九 王宏勋 易阳 陈碧琨 胥伟 郭丹郡 ZHONG Nan;LI Jing-jiu;WANG Hong-xun;YI Yang;CHEN Bi-kun;XU Wei;GUO Dan-jun(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;School of Biological and Pharmaceutical 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 [2]武汉轻工大学生物与制药工程学院,武汉430023

出　　处：《中国调味品》2023年第4期37-42,49,共7页China Condiment

基　　金：湖北省重点研发基金项目(2020BBA046)。

摘　　要：为解决传统卤制产品品质不稳定等问题,推动卤鸭腿标准化生产的发展,该研究使用桂皮提取液替代传统桂皮香辛料,采用单因素试验和响应面实验优化酱卤鸭腿中桂皮提取液添加工艺,并对比分析桂皮香辛料与桂皮提取液卤制鸭腿的感官品质与理化品质。结果表明,当桂皮提取液与鸭肉比例为15 mL/100 g、卤制15 min时添加桂皮提取液、卤制55 min时,鸭腿的综合分最高,为0.84,鸭腿感官评分为90.24分,出品率为64.66%。在卤制结束后,使用桂皮提取液卤制的鸭腿L^(*)值、a^(*)值相较于桂皮香辛料组提升了5.62%和25.38%,剪切力下降了4.81%,TBARS值和POV相较于使用桂皮香辛料卤制的鸭腿降低了16.90%和15.94%。综上所述,在鸭腿卤制工艺中将桂皮香辛料替换为桂皮提取液能够更好地改善鸭腿的色泽、嫩度以及脂肪氧化程度,并为标准化卤制的发展提供了一定的理论依据。To solve the problems of unstable quality of traditional braised products and promote the development of standardized production of braised duck leg,in this study,cinnamon extract is used to replace traditional cinnamon spice,the addition process of cinnamon extract in braised duck leg is optimized by single factor experiment and response surface experiment,and the sensory quality and physicochemical quality of braised duck leg with cinnamon spice and cinnamon extract are compared and analyzed.The results show that when the ratio of cinnamon extract to duck meat is 15 mL/100 g,cinnamon extract is added when braising for 15 min and the braising time is 55 min,the duck leg has the highest score of 0.84,the sensory score of the duck leg is 90.24,and the product yield is 64.66%.After the end of braising,the L^(*) value and a^(*) value of the braised duck leg with cinnamon extract increasing by 5.62% and 25.38% compared with the cinnamon spice group,and the shear force decreases by 4.81%.TBARS value and POV decrease by 16.90% and 15.94% compared with those of braised duck leg with cinnamon spice.In conclusion,in the braising precess of duck leg,replacing cinnamon spice with cinnamon extract can improve the color,tenderness and fat oxidation degree of duck leg,and provide a certain theoretical basis for the development of standardized braising.

关 键 词：标准化生产 卤鸭腿 桂皮提取液 工艺优化 理化品质 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]