真空脉动压干燥技术在风干牛肉加工中的应用
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摘要
为优化真空脉动压技术干燥牛肉工艺参数,选择真空压力,干燥温度和干燥时间为影响因素,通过三因素二次通用旋转设计,以干燥后牛肉综合感官评分为评价指标,对真空脉动压干燥牛肉工艺进行优化,结果表明:对风干牛肉品质感官评分影响由大到小依次是:干燥时间>干燥温度>真空压力;其中干燥温度和真空压力之间、干燥温度和干燥时间之间、真空压力和干燥时间之间有明显的交互作用;优化出最佳工艺参数为:干燥温度45.4℃、真空压力-80.4 k Pa、干燥时间21.3 h。
Vacuum pulsation technology was optimized in the process of dry-cured beef. Vacuum pressure,drying temperature and drying time were selected as the risk factors. Three factors quadratic rotation design with variable dry-cured beef comprehensive sensory evaluation were applied in optimizing of dry-cured beef pilot process. Results indicated that factors affect quality in an order of drying time,drying temperature and vacuum pressure. There were obvious mutual effects among drying temperature and vacuum,drying temperature and drying time,drying time and vacuum pressure. The optimum process parameters are: drying temperature 45. 4℃,vacuum pressure value- 80. 4k Pa,drying time 13. 5 h.
Vacuum pulsation technology was optimized in the process of dry-cured beef. Vacuum pressure,drying temperature and drying time were selected as the risk factors. Three factors quadratic rotation design with variable dry-cured beef comprehensive sensory evaluation were applied in optimizing of dry-cured beef pilot process. Results indicated that factors affect quality in an order of drying time,drying temperature and vacuum pressure. There were obvious mutual effects among drying temperature and vacuum,drying temperature and drying time,drying time and vacuum pressure. The optimum process parameters are: drying temperature 45. 4℃,vacuum pressure value- 80. 4k Pa,drying time 13. 5 h.
引文
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[3]段艳.乳酸菌的筛选及其对羊肉干发酵香肠品质特性的影响[D].呼和浩特:内蒙古农业大学,2013.
[4]ARNAU J,GOU P,COMAPOSADA J.Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface[J].Meat Science,2003,52(2):98-100.
[5]曾静瑜.自然冷冻风干牛肉品质形成与微生物变化规律的研究[D].呼和浩特:内蒙古农业大学,2014:45.
[6]MORETTI V M,MADONIA G,DIAFERIA C,et al.Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions[J].Meat Science,2004,66(4):845-854.
[7]PORNPIMON MA,YACHIEW,SAKAMON DEVAHASTIN.Effects of drying methods and conditions on release characteristics of edible chitosan films enriched with Indian gooseberry extract[J].Food Chemistry,2009,118(3):594-601.
[8]ANTONIO VEGA-GLVEZ,LUIS PUENTE-DIAZ,ROBERTO LEMUS-MONDACA,et al.Mathematical modeling of thin-layer drying kinetics of Cape gooseberry(Physalis peruviana L.)[J].Journal of Food Processing and Preservation,2014,23(2):728-736.
[9]曹志向,高振江,林海.滚筒式真空脉动压干燥胡萝卜丁实验研究[J].食品科技,2009,34(3):81-85.
[10]CHUA K J,CHOU S K.On the experimental study of a pressure regulatory system for bioproducts dehydration[J].Journal of Food Engineering,2004,62(2):151-158.
[11]RODRIGUES SUELI,FERNANDES FABIANA A N.Dehydration of melons in a ternary system followed by air-drying[J].Journal of Food Engineering,2007,80(2):678-687.
[12]吴谋成.食品分析与感官评定[M].北京:中国农业出版社,2002.
[13]霍红.模糊数学在食品感官评价质量控制方法中的应用[J],食品科学,2004,25(6):185-188.
[14]朱佘尧,郭志瑞.应用模糊数学综合评判进行食品感官质量评价的实施报告[J],食品科学,1987,8(10):11-15.
[15]周瑞明.畜产品冷冻干燥工艺优化及产品复水性研究[D].南京:南京农业大学,2007.
[16]张德权,王宁,王清章,等.Nisin、溶菌酶和乳酸钠复合保鲜冷却羊肉的配比优化研究[J].农业工程学报,2006,22(8):184-187.
[17]刘会平,南庆贤,马长伟.Mozzarella干酪生产工艺的优化[J].中国乳品工业,2003,31(3):3-7.
[18]SCHLUNDER E U,TSOTSAS E.Vacuum contact drying of mechanically agitated beds:the influence of hygroscopic behavior on the drying rate curve[J].Chemical Engineering and Processing,1987,21(4):199-208.
[19]KOHOUT MARTIN,STEPANEK FRANTISEK.Multiscale analysis of vacuum contact drying[J].Drying Technology,2007,25(7-8):1 265-1 273.
[20]丁耐克.食品风味化学[M].北京:中国轻工业出版社,1996.
[21]R K SEKHON,M W SCHILLING,T W PHILLIPS,.et al.Effects of phosphine and methyl bromide fumigation on the volatile flavor profile and sensory quality of dry cured ham[J].Meat Science,2010,86(2):411-417.
[22]崔政伟.微波真空干燥的数学模拟及其在食品加工中的应用[D].无锡:江南大学,2004.
[23]王强.香肠脂肪氧化动力学特性及温度对其影响研究[J],食品科学,2013,34(11):130-133.
[24]王淑杰,周亚军,苏丹,等.鹿肉盐溶蛋白热诱导凝胶特性影响因素试验[J].农业机械学报,2010,41(9):122-127.
[25]BELTRAN E,PLA R,YUSTE J,et al.Lipid oxidation of pressurized and cooked chicken:role of sodium chloride and mechanical processing on TBARS and hex anal values[J].Meat Science,2003,64(1):19-25.