摘要
以广东土鸡为原料制作广东隔水蒸鸡,采用单因素试验和正交试验对广东隔水蒸鸡产业化生产的关键工艺进行优化,并利用感官定量描述性测试和电子鼻对最佳工艺条件下制作的广东隔水蒸鸡与市售广东隔水蒸鸡进行比较.结果表明:广东隔水蒸鸡产业化生产的最佳关键工艺条件为香辛料添加量0.5%,腌制时间5h,蒸制时间20min,该条件下制作的广东隔水蒸鸡的感官综合评分达96.0分;与市售广东隔水蒸鸡相比,最佳工艺条件下制作的广东隔水蒸鸡具有相似的特征风味和香味,但甲基类挥发性成分更高,味道和质构均得到显著改善,香气、口感和咸度更均匀稳定.
The key process of industrial production of Guangdong steamed chicken was optimized by single factor test and orthogonal test with Guangdong native chicken as raw material.The sensory quantitative descriptive test and electronic nose were used to compare the preparation of Guangdong steamed chicken and the commercial Guangdong steamed chicken under the optimal technological conditions.The results showed that the key technological conditions for industrial production of Guangdong steamed chicken were as follows:spice content 0.5%,pickling time 5 h,steaming time 20 min.The comprehensive sensory score of Guangdong steamed chicken was 96.0 under the optimal conditions.Compared with the commercial Guangdong steamed chicken,the Guangdong steamed chicken prepared by the best technology had similar characteristic flavor and aroma,but the methyl volatile components were higher,and the flavor and texture were significantly improved.In addition,the aroma,taste and saltiness were more uniform and stable.
作者
杨焕彬
曾庆培
李京
刘晓丽
宋琳
杨锡洪
林光明
解万翠
YANG Huanbin;ZENG Qingpei;LI Jing;LIU Xiaoli;SONG Lin;YANG Xihong;LIN Guangming;XIE Wancui(Guangdong Wuqiong Food Groups Co.,Ltd.,Chaozhou 515700,China;School of Marine Science and Bioengineering/Shandong Key Laboratory of Biochemical Engineering,Qingdao University of Science and Technology,Qingdao 266042,China;School of Food Science and Technology/State Key Laboratory of Food Science and Technology/Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi 214122,China)
出处
《轻工学报》
CAS
北大核心
2021年第2期1-9,共9页
Journal of Light Industry
基金
中国博士后科学基金项目(2020M682924)
山东省重点研发计划项目(2017GHY15127)。
关键词
广东隔水蒸鸡
蒸制
工艺优化
感官品质
Guangdongsteam chicken
steaming
processoptimization
sensoryquality
