摘要
[目的]优化风味酱鸭的加工工艺。[方法]以鸭腿为原料,选取腌制时间、煮制时间、葡萄糖添加量和酱油添加量进行单因素试验,在此基础上采用正交试验优化,研究各自变量及其交互作用对风味酱鸭风味的影响,并对其工艺参数进行优化。[结果]风味酱鸭的最佳加工工艺条件为:腌制时间12 h、煮制时间70 min、葡萄糖添加量2.0%、酱油添加量30 ml/kg(均以鸭腿的重量计)。在此工艺条件下,酱鸭腿风味口感较好。[结论]该研究可为风味酱鸭的工业化生产提供理论指导。
[ Objective ] The paper aims to optimize the processing technology of flavor sauce duck. [ Method ] The curing time, the brewed time, the quantity of glucose and soy sauce are selected to do single factor experiments in sauce duck leg, based on which the orthogonal ex- periment is adopted to study the impact of each variable and their interaction on flavor sauce duck and optimize the extraction parameters. [ Result] It is found that the optimal processing of flavor sauce duck is 2.0% glucose and 30 ml/kg sauce （The calculation is based on the weight of the duck leg） by curing for 12 hours and cooking for 70 minutes, the taste of flavor sauce duck is the best. [ Conclusion] The research provides theoretical guidance for the industrial production of flavor sauce duck.
出处
《安徽农业科学》
CAS
2014年第17期5620-5622,共3页
Journal of Anhui Agricultural Sciences
基金
合肥工业大学国家级大学生创新创业训练计划项目(201210359059)
关键词
风味酱鸭
正交试验
工艺优化
Flavor sauce duck
Orthogonal test
Technique optimization
