摘要
以黑布林李子和猪肉作为主要材料,在单因素试验的基础上进行L_(9)(3^(4))正交试验,确定黑布林李子风味猪肉脯的最佳加工工艺,并通过HP6890/5975C GC/MS联用仪测出最优工艺下黑布林李子风味猪肉脯的香气成分。结果表明,在加入12 mL黑布林李子汁、烘干温度49℃、烘干时间70 min、熟制时间8 min的条件下,黑布林李子风味猪肉脯感官评分最高为90分,100 g肉脯中含有蛋白质40 g、脂肪1.6 g、水分29 g、总糖25 g、亚硝酸盐1 g,符合国标要求,且组织状态良好、厚薄均匀、颜色分布均匀、呈棕红色,具有较浓郁的黑布林李子风味。最佳工艺条件下肉脯中共有38种香气成分,其中包含7种醛类、5种醇类、2种酮类、22种烃类、1种酯类、1种醚类,分别占香气种类总数的18.4%、13.2%、5.3%、57.9%、2.6%、2.6%。
Taking black brin plum and pork as raw materials,L_(9)(3^(4))orthogonal design test were carried out on the basis of single factor test to determine the best,processing technology of black brin plum flavor dried minced pork slice.And the aroma components of black brin plum flavor minced pork slice was determined by HP6890/5975C GC/MS.Results showed that the optimum processing conditions of black brin plum flavor dried minced pork slice were as follows:adding 12 mL of black brin plum juice,drying temperature of 49℃,drying time of 70 min and cooking time of 8 min,the sensory score of the produced dried pork slice was 90 points,and its protein,fat,water,total sugar,nitrite content are respectively:40 g/100 g,1.6 g/100 g,29 g/100 g,25 g/100 g,1 g/100g.There were 38 aroma components in dried pork slice,including 7 aldehydes,5 alcohols,2 ketones,22 hydrocarbons,1 ester and 1 ether,accounting for 18.4%,13.2%,5.3%,57.9%,2.6%and 2.6%of the total aroma components respectively.
作者
吴震洋
潘林菊
吴小念
王绍平
黄黎辉
李丽
WU Zhenyang;PAN Linju;WU Xiaonian;WANG Shaoping;HUANG Lihui;LI Li(College of Matarial and Chemical Engineering,Tongren University,Tongren 554300,China;Food Science and Engineering,Central South University of Forestry and Technology,Changsha 410004,China;Guizhou Kangzheng Xumu Co.,Ltd.,Tongren 554300,China)
出处
《食品科技》
CAS
北大核心
2021年第7期136-142,共7页
Food Science and Technology
基金
铜仁市科技局科技计划项目(铜市科研〔2019〕7号)
贵州省教育厅青年人才成长项目(黔教合KY字[2018]338)。
关键词
黑布林李子
猪肉脯
工艺优化
感官评价
香气成分
black bryn plum
dried pork slice
process optimization
sensory evaluation
aroma components
