熏鸡冷风干燥工艺条件优化研究

Study on Processing of the Cold Wind Drying Conditions of Smoked Chicken

DOI：10.3969/j.issn.1673-1689.2013.01.007

中文关键词: 熏鸡 冷风干燥工艺条件 物性测试仪 色泽 固相微萃取-气质联用技术

英文关键词: smoked chicken cold wind drying conditions texture analyzer color SPME GC-MS

基金项目:国家863计划重点项目(2011AA100802)

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中文摘要:

采用正交实验研究了不同冷风干燥工艺条件对熏鸡感官品质的影响。结果表明,最佳的风干条件为,温度:16℃,相对湿度:65%,风速:4 m/s,时间:72 h。最后通过物性测试仪对产品的特性进行了测定,测得结果为,硬度:(2 235.813±17.841)g,咀嚼性:(1 366.467±29.543)g.s,凝聚性:(0.717±0.004)%,弹性:(0.852±0.016)%,恢复性:0.351%;以及通过色差仪对不同冷风温度干燥得到的产品的色泽进行了测定,得出结果:随着温度的上升,L*值在不断的上升,a*值在不断下降,b*值在不断上升;并且用固相微萃取-气质联用技术对产品的挥发性风味成分进行了分析和鉴定。

英文摘要:

The orthogonal experiment was used in this paper to study the influence of different cold wind drying conditions on the sensory quality of smoked chicken.The results showed the optimum cold wind drying conditions were temperature:16 ℃,relative humidity:65%,wind speed:4 m/s,time:72 h.Finally,the characteristics of product’s quality were valued by Texture analyzer,and the results were,hardness:(2 235.813±17.841) g,chewiness:(1 366.467±29.543) g.s,cohesiveness:(0.717±0.004)%,springiness:(0.852±0.016)%;then the color of products with different temperature of cold wind drying were valued by Chroma meter,and the results were as the temperature rised,L* value rised,a* value declined,b* value rised;and also Volatile flavor compounds of product were extracted with solid phase micro-extraction(SPME) apparatus and analyzed and identified by GC-MS.

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