卤鸭腿中小茴香提取液添加工艺优化及感官品质对比研究  

Optimization of Addition Process and Comparison of Sensory Quality of Cumin Extract in Marinated Duck Legs

作　　者：王雨薇 郭丹郡[1,2] 胥伟 吴彬彬 王宏勋 易阳 WANG Yu-wei;GUO Dan-jun;XU Wei;WU Bin-bin;WANG Hong-xun;YI Yang(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Key Laboratory for Deep Processing of Major Grain and Oil,Ministry of Education,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]大宗粮油精深加工教育部重点实验室,武汉430023 [3]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5期50-56,74,共8页China Condiment

基　　金：湖北省重点研发计划项目(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发展,文章优化了小茴香提取液在鸭腿卤制中的添加工艺,并对比分析小茴香香辛料和小茴香提取液组鸭腿的感官品质。结果表明,最佳添加工艺为小茴香提取液与鸭腿比例16 mL/100 g、小茴香提取液添加时间点8 min、卤制时间44 min。与固体小茴香组相比,小茴香提取液组出品率、水分含量显著升高(P<0.05);在口感方面,小茴香提取液组硬度、弹性和咀嚼性显著降低(P<0.05),卤鸭腿口感有所提升;在色泽方面,小茴香提取液显著提升了鸭腿的红度和黄度(P<0.05),降低了其亮度(P<0.05)。在风味方面,添加小茴香提取液与对照组和固体组相比,风味存在差异,但分布区域较近,差异较小。综上所述,小茴香提取液相较于小茴香香辛料能更有效改善卤鸭腿的感官品质。文章为卤制工艺中香辛料提取液定时定量添加提供了可行性理论依据,对进一步推动酱卤制品标准化生产快速发展具有重要意义。In order to solve the problems of unstable quality of traditional marinated products and promote the development of standardized production of marinated duck legs,in this study,the addition process of cumin extract in the marinating of duck legs is optimized and the sensory quality of duck legs in cumin spice group and cumin extract group is compared and analyzed.The results show that the optimal addition process is as follows:the ratio of cumin extract to duck legs is 16 mL/100 g,the addition time point of cumin extract is 8 min and the marinating time is 44 min.Compared with duck legs in solid cumin group,the yield and moisture content of duck legs in cumin extract group significantly increase(P<0.05).In terms of taste,the hardness,elasticity and chewiness of the duck legs in cumin extract group decrease significantly(P<0.05)and the taste of the marinated duck legs is improved.In terms of color,cumin extract significantly increases the redness and yellowness of duck legs(P<0.05),but decreases the brightness(P<0.05).In terms of flavor,compared with the control group and the solid cumin group,the cumin extract group has different flavor,but their distribution areas are relatively close and the difference is small.In conclusion,cumin extract could improve the sensory quality of marinated duck legs more effectively compared to cumin spice.This paper has provided a theoretical basis for the regular and quantitative addition of spice extract in the marinating process,and is of great significance to further promote the rapid development of standardized production of sauced and marinated products.

关 键 词：小茴香提取液 酱卤鸭肉制品 标准化生产 工艺优化 感官品质 

分 类 号：TS264.29[轻工技术与工程—发酵工程]