摘要
采用脱毛后蒸煮的羊皮为研究对象,通过优化微波功率和时间,分析微波膨化对煮制羊皮膨化质构和风味品质的影响。结果显示,煮制羊皮于63℃热风干燥5 h后其水分含量降至24.49%,之后采用微波处理(功率640 W,膨化时间5 min),羊皮膨化率为116.73%,羊皮的膨化质构最好,羊皮硬度23149.99 g、弹性1.01、黏结性0.88、咀嚼性22974.35 g。电子鼻结果表示羊皮中芳烃化合物和氮氧化物的含量最高,电子舌结果则表示羊皮的滋味受微波膨化的影响发生了变化。研究证明微波处理是加工高品质膨化羊皮的重要方法,为羊皮的精深加工提供方法支撑。
Taking the sheepskin steamed after dehairing as the research object,the microwave power and time were optimized to analyze the effect of microwave puffing on the puffed texture and flavor quality of the boiled sheepskin.The results showed that the moisture content of boiled sheepskin was reduced to 24.49%after drying in hot air at 63℃for 5 h.After that,microwave treatment was applied(power 640 W,puffing time 5 min),which resulted in 116.73%of sheepskin puffing rate,and the best puffing texture of sheepskin with hardness of 23149.99 g,elasticity of 1.01,bonding of 0.88,and chewing properties of 22974.35 g.The electronic nose results indicated that the highest content of sheepskin are aromatic compounds and nitrogen oxides,while the electronic tongue results indicated that the flavor of sheepskin was changed by microwave puffing.This study proves that microwave treatment is an important method for processing high quality puffed sheepskin,which provides method support for the intensive processing of sheepskin.
作者
王中选
邵兰迪
魏婧
杨欣宇
王志勇
王媛
王振宇
WANG Zhongxuan;SHAO Landi;WEI Jing;YANG Xinyu;WANG Zhiyong;WANG Yuan;WANG Zhenyu(Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China;Weifang Institute of Food Science and Technology,Weifang 261100,China;Hengshui Zhihao Animal Husbandry Technology Co.,Ltd.,Hengshui 053400,China)
出处
《食品科技》
北大核心
2025年第7期104-110,共7页
Food Science and Technology
基金
河北省重点研发计划项目(21327121D)。
关键词
羊皮
微波
膨化率
质构
电子鼻
电子舌
sheepskin
microwave
puffing rate
texture
electronic nose
electronic tongue
