不同干燥方式对工厂速成腊肉品质的影响  

Effects of Different Drying Methods on the Quality of Factory Instant Bacon

作　　者：戴璐遥 常薇 董世蓉 赵静[1] 赵旭珠 张鹭艳 邹强[1] DAI Luyao;CHANG Wei;DONG Shirong;ZHAO Jing;ZHAO Xuzhu;ZHANG Luyan;ZOU Qiang(College of Food and Bioengineering,Chengdu University,Chengdu 610106,China;Sichuan Light Industry Research and Design Institute Co.,Ltd.,Chengdu 610084,China;Sichuan Fansaoguang Food Group Co.,Ltd.,Chengdu 611730,China)

机构地区：[1]成都大学食品与生物工程学院,四川成都610106 [2]四川省轻工业研究设计院有限公司,四川成都610084 [3]四川饭扫光食品集团股份有限公司,四川成都611730

出　　处：《食品工业科技》2023年第9期81-87,共7页Science and Technology of Food Industry

基　　金：四川省科技计划重点研发项目(2022YFS0512)。

摘　　要：为满足腊肉工业化生产的不同需求,分别使用自然风干、热风干燥、热泵干燥三种方式干燥腊肉,比较水分活度、水分含量、出品率、酸价、过氧化值、色泽、感官、质构,并对理化指标进行主成分分析。结果表明,自然风干得到的腊肉色泽差;热风干燥得到的腊肉酸价、过氧化值、出品率最高;热泵干燥得到的腊肉水分含量和水分活度最低、色泽好、感官评分最高、硬度最小、干燥速率快。其水分活度为0.718,水分含量为18.13 g/100 g,出品率为62.20%,过氧化值为0.127 g/100 g,酸价为0.83 mg/g,色差值为12.28,感官评分为39.50分,硬度为8120.16 g。主成分分析提取了前2个主成分,累积贡献率到达100%。水分活度、水分含量、过氧化值、硬度、弹性、粘性、咀嚼性对第一主成分起作用;出品率、酸价、色差、回复性对第二主成分起作用。综合分析,热泵干燥得到的腊肉产品品质最佳,可为肉制品的工业化生产提供理论依据。Three drying methods,including natural air drying,hot air drying,and heat pump drying were studied in this paper to meet the different needs for the industrial production of Chinese bacon.The principal components analysis(PCA)on the physical and chemical indicators was conducted by comparing water activities,moisture contents,yield ratios,acid values,peroxide values,hues,organoleptic attributes,and textures.The results indicated that the Chinese bacon obtained by natural air drying had poor color quality,while the Chinese bacon obtained by hot air drying had the highest acid value,peroxide value,and yield ratio.In addition,the Chinese bacon obtained by heat pump drying had the lowest water activity,lowest moisture content,best color quality,highest sensory score,lowest hardness,and fastest drying rate.Its water activity was 0.718,the moisture content was 18.13 g/100 g,the yield ratio was 62.20%,the peroxide value was 0.127 g/100 g,the acid value was 0.83 mg/g,the color deviation was 12.28,the sensory score was 39.50,and the hardness was 8120.16 g.By PCA,the first two principal components were extracted,and the cumulative contribution rate reached 100%.Furthermore,the water activity,moisture content,peroxide value,hardness,springiness,gumminess and chewiness contributed to the first principal component,while the yield ratio,acid value,color deviation,and resilience contributed to the second principal component.In summary,the best quality of Chinese bacon products can be obtained by heat pump drying,which can provide a theoretical basis for the industrial production of meat products.

关 键 词：腊肉 自然风干 热风干燥 热泵干燥 品质 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]