食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
20期
80-84
,共5页
张静%刘靖%代尚龙%徐海祥
張靜%劉靖%代尚龍%徐海祥
장정%류정%대상룡%서해상
猪肉脯%微波%加工工艺
豬肉脯%微波%加工工藝
저육포%미파%가공공예
pork jerky%microwave technology%processing technology
通过研究微波功率、微波干燥时间、烘箱温度、烘箱烤制时间4个单因素对肉脯品质的影响,并在单因素基础上进行四因素三水平的正交试验,得出微波联合传统工艺制作猪肉脯的最佳工艺条件为:微波功率为400 W、微波干燥时间为12 min、烘箱温度为200℃,烤制时间为2 min,由该工艺制备的肉脯样品色泽均匀,香味浓郁,具有良好的产品品质。
通過研究微波功率、微波榦燥時間、烘箱溫度、烘箱烤製時間4箇單因素對肉脯品質的影響,併在單因素基礎上進行四因素三水平的正交試驗,得齣微波聯閤傳統工藝製作豬肉脯的最佳工藝條件為:微波功率為400 W、微波榦燥時間為12 min、烘箱溫度為200℃,烤製時間為2 min,由該工藝製備的肉脯樣品色澤均勻,香味濃鬱,具有良好的產品品質。
통과연구미파공솔、미파간조시간、홍상온도、홍상고제시간4개단인소대육포품질적영향,병재단인소기출상진행사인소삼수평적정교시험,득출미파연합전통공예제작저육포적최가공예조건위:미파공솔위400 W、미파간조시간위12 min、홍상온도위200℃,고제시간위2 min,유해공예제비적육포양품색택균균,향미농욱,구유량호적산품품질。
The application of the microwave technology in the production of the pork jerky was studied in this paper. The results of the single factor experiment and orthogonal experiment showed that the most suitable microwave power was 400 W, microwave time was 12 min, then the pork jerky was put to the toaster with the temperture of 200℃, the time was 2 min. The product made from this process had good appearance , taste and flavor.