摘要
以新鲜猪后腿肉为原料,采用本实验室精制的木菠萝烟熏液进行熏制。以质构仪和感官鉴定两种方法结合的综合评分为指标,在单因素实验结果基础上,选择烟熏液稀释倍数、液熏时间、干制时间和干制温度进行四因素三水平的中心组合设计实验,利用Design-Expert 8.0软件进行响应面分析。结果表明:烟熏火腿肉的最优液熏工艺为:木菠萝烟熏液稀释倍数为2.63,液熏时间为3.53h,干制时间为4.29h,干制温度为85℃。
The liquid smoked process of fresh pig hind legs meat was studied.The composite score combined with textural measurement and sensory evaluation was used as index.A central composite experiment of four factors and three levels, concluding smoked liquid dilution multiple, liquid smoke time, drying time and drying temperature was designed based on the results of single factor experiments.And the results were analyzed by response surface methodology with Design-expert 8.0. The results showed that the optimum liquid smoked process conditions of smoked ham were Jackfruit smoked liquid dilution multiple 2.63, liquid smoke time 3.53h,drying time 4.29h,drying temperature 85℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第5期177-181,共5页
Science and Technology of Food Industry
基金
广东省科技厅项目(2011B020310010)
关键词
烟熏火腿肉
木菠萝烟熏液
综合评分
响应面
smoked ham
Jackfruit smoked liquid
composite scores
response surface
