摘要
探究不同烤制模式下肉饼脱脂效果及品质评价。通过对六种不同烤制模式烹饪肉饼的蒸煮损失率、脱脂率及感官评分测定及光学拍照,与竞品比较后筛选出最优烤制模式,采用最优烤制模式与蒸汽辅助烤制以提升脱脂率,研究蒸汽辅助烤制对肉饼营养成分、色差、质构等品质指标的影响规律。结果表明:顶部双圈加热+风扇和环形热风+底部加热烤制模式脱脂率较高,分别为38.97%和38.36%,感官评分为78.75分和80.07分。采用蒸汽辅助烤制时脱脂率最高,达47.33%,蛋白含量最高,达65.78%(干基),质构及色泽总体效果最优,总体烤制结果最佳。该结果为评估不同烤制模式对肉类制品的影响,对加热效果提出可量化的需求,为烤箱产品加热性能的提升及智能程序的开发提供理论依据。
To explore the degreasing effect and quality evaluation of meatloaf under different baking modes.By measuring the cooking loss rate,degreasing rate and sensory score of six different baking modes and taking optical photos,the optimal baking mode was selected by comparing with competing products.The optimal baking mode and steam-assisted baking were adopted to improve the degreasing rate,and the effects of steamassisted baking on the quality indexes such as nutrient composition,color difference and texture of the patty were studied.The results shows that the degradability of the top double-ring heating+fan and annular hot air+bottom heating modes was 38.97%and 38.36%,respectively,and the sensory scores were 78.75 and 80.07 points.When steam assisted baking was used,the degreasing rate was the highest(47.33%),the protein content was the highest(65.78%)(dry base),the overall effect of texture and color was the best,and the overall baking result was the best.The results provide a theoretical basis for evaluating the effects of different baking modes on meat products,providing quantifi able requirements for heating effects,and improving the heating performance of oven products and developing intelligent programs.
作者
释永超
李行
于方芳
孙欣洁
谢显红
王国文
SHI Yongchao;LI Hang;YU Fangfang;SUN Xinjie;XIE Xianhong;WANG Guowen(Advanced R&D Department of Hisense R&D Center in Qingdao City,Shandong Province,Qingdao 266100;School of Food Science and Engineering,Ocean University of China,Qingdao 266500)
出处
《家电科技》
2024年第4期26-34,共9页
Journal of Appliance Science & Technology
关键词
烤制模式
脱脂
品质评价
蒸汽辅助烤制
Baking mode
Degreasing
Quality evaluation
Steam assisted baking
