真空低温慢煮牛排的工艺优化研究

以牛肉为原料,通过单因素和正交试验研究了低温慢煮牛排加工工艺的优化。结果表明,最佳工艺条件为:腌制时间25 min,慢煮温度50℃,慢煮时间55 min,煎制时间60 s。此外,以感官评价、烹饪损失率、熟肉率、剪切力、TPA物性及挥发性气味为指标,研究了直接煎制、拍打后煎制和低温慢煮牛排对牛排品质的影响。结果表明,低温慢煮牛排的感官评价和嫩度最佳,烹饪损失率最低,此时牛排的风味能最大限度地体现出来。真空低温慢煮方法可以更好地保留牛肉的风味,有利于其在牛肉产品方面的广泛应用。     

正交设计法优化真空低温蒸煮鸡胸肉的加工工艺

以新鲜鸡胸肉为研究对象,将其在4℃环境下腌制后进行真空包装处理,并采用低温烹饪法进行蒸煮加工.在单因素实验基础上,以腌制时间、加热温度、加热时间为影响因素,以低温蒸煮鸡胸肉的感官评分为主要评价指标,进行正交试验分析.结果表明,在加热时间55 min、腌制时间25 min、加热温度80℃的工艺条件下,真空低温蒸煮鸡胸肉的...     

真空恒温烹饪技术对牦牛肉口感的改良研究

本文以四川省雅安市达瓦更扎的牦牛里脊肉为原料,采用真空恒温烹饪技术,研究烹饪温度、烹饪时间及腌制时间对牦牛肉的色泽、嫩度、风味及组织状态的影响。最终通过单因素试验与正交试验结果分析,得到真空恒温烹饪牦牛肉的最优工艺为加热温度85 ℃、烹饪时间4 h、腌制时间为3 h。     

真空低温油炸脆枣工艺优化

以脆熟全红期灰枣为原料,探究真空低温油炸脆枣的最佳生产工艺。通过油炸时间、油炸温度、真空度和脱油时间4个单因素试验筛选工艺条件,以含油量和感官评分为考察指标,在单因素试验的基础上通过响应面试验优化真空低温油炸脆枣的工艺条件。试验结果表明,最佳工艺条件为油炸时间40 min、油炸温度115℃、真空度0.08 MPa、脱油时间4 min。通过工艺优化条件油炸的脆枣,含油量为（16.23±0.18）% ,感官评分88.7,油炸脆枣具有烘焙的油脂香,同时极大程度保留了鲜枣果本身的清新酸感且无明显苦味。     

使用真空动态腌制法开发低盐甜葫芦腌菜

以甜葫芦为原料,采用真空动态腌制法开发低盐腌菜。通过正交试验,确定最佳腌制工艺参数,并分析比较动态腌制产品与传统腌制产品品质。结果表明,腌制温度和真空度对甜葫芦腌菜品质影响显著。 试验优化得到最佳工艺参数为：腌制温度20℃、真空度85kPa、动态腌制真空腌制机搅拌转速为1r/min、食盐水溶液浓度为2%;动态真空腌制产品的可食性、感官品质、食用营养性及安全性均优于传统腌制法,且加工周期短,适合工业化生产。     

基于感官评价结合理化指标分析低温慢煮过程中鸡胸肉品质变化

以鸡胸肉为原料,通过单因素与正交试验探讨低温慢煮鸡胸肉品质的影响因素,以感官评分、质构、色差、烹饪出品率和成品含水量为指标分析,综合考虑4个因素对低温慢煮鸡胸肉品质的影响。结果表明:低温慢煮鸡胸肉的最佳烹制工艺为鸡胸肉肉条长度4cm,慢煮温度60℃,慢煮时间30min,煎制时间2.5min。所得低温慢煮鸡胸肉口感嫩滑,风味突出,形态平整,具有良好的感官体验。     

杂色蛤真空低温油炸工艺优化及品质评价

为优化真空低温油炸杂色蛤的工艺,以含油量、脆度、感官评分为考察指标,采用变异系数权重法确定3个指标的权重,并计算3个指标的综合评分,采用响应面试验对油炸温度、油炸时间、脱油频率进行工艺优化,并通过测定色泽、失重率、收缩率、含油量、含水量和感官评分指标对比传统油炸和真空低温油炸杂色蛤品质。结果表明:油炸时间13min、油炸温度90℃、脱油频率75Hz为较佳参数,此条件下杂色蛤的综合评分为90.92,与模型预测值拟合度较好。与传统油炸杂色蛤相比,真空低温油炸杂色蛤收缩率、含油量和含水量较低,外观饱满,色泽均匀,呈现亮金黄色,感官评分较高。     

椒香银鲑腌制食品的加工工艺

为提升传统烹饪食品的品质和工业化水平,将传统烹饪工艺和食品加工结合,通过单因素试验和正交试验比较分析不同条件对银鲑加工特性的影响,确定最佳的工艺条件,3%的食盐进行腌制调味,腌制时间30 h,烘制时间4 h,风制温度20℃,得到最佳感官品质的银鲑制品。     

减压技术快速腌制松花蛋工艺条件的优化

本文采用真空减压技术,对以鲜鸭蛋为原料腌制松花蛋的工艺过程进行了分析和研究。本试验研究温度、真空度、每天维持真空度时间对松花蛋质量指标的影响,并通过正交试验研究出最佳工艺条件:温度为23℃,真空度为-0.01 MPa,每天维持真空度的时间为24 h。减压腌制法与常规腌制法对比,腌制时间由原来的25 d变为现在的6.5 d,腌制时间缩短了74%,且正品率达到97.5%。并以上述最佳工艺条件生产的松花蛋,经感官评定和质构、理化等指标的考察,品质最佳。     

牦牛酸醡肉的低温慢煮工艺优化及风味轮廓分析

以低温慢煮时间、温度和料液比为关键单因素,色差、总酸、烹饪损失率、水分含量、质构为评价指标,通过智能感官与人工感官相结合,研究低温慢煮优化工艺及与煎、炸、烤、空气炸锅和微波烹饪等对牦牛酸醡肉风味轮廓的影响。研究表明：牦牛酸醡肉低温慢煮最优工艺条件为加热温度70℃、煮制时间25 min、料液比1.0∶7.5 (kg/L)。不同烹饪方式间气味轮廓差异最大,其次为色泽、滋味及口感;而从整体风味轮廓来看,低温慢煮与空气炸锅、微波较为接近。实验结果可以为低温慢煮技术在发酵类肉制品加工应用和风味轮廓分析提供一定的参考依据。     

真空低温烹饪技术在水产品加工中的应用及展望

真空低温烹饪技术是指食品经真空包装后在精确的温度和时间控制下的烹调方法。相较于传统的烹饪方式,温度和时间的精确控制保证了食品良好的成熟度和质构,真空包装则更好地保留了食品的营养品质,并延长了食品的货架期。本文综述了真空低温烹饪技术的来源、国内外的发展过程和研究现状,及其在水产品加工中的应用,并结合当前该技术在我国存在的问题,列出了具体的应对策略,以期为更好地促进真空低温烹饪技术在水产品加工中的应用、开发满足消费者需求的即食水产品和实现真空低温烹饪水产品的工业化生产提供参考。     

Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

The purpose of this work was to compare carrots with similar firmness cooked by traditional cooking and two vacuum treatments: sous-vide (SV) and cook-vide (CV). As a first step, consumers determined the preferred level of firmness for carrots cooked by traditional cooking (boiling). This level corresponded to instrumental firmness of 2.8 N in phloem tissue and 4.1 N in xylem tissue. Response surface methodology (RSM) established the pairing conditions of time (22 to 78 min) and temperature (78 to 92 °C) to study the effect of both factors on the firmness of carrots with sous-vide and cook-vide treatments. In both treatments, the instrumental firmness of phloem and xylem samples was measured and modeled. No significant differences were found in firmness values between phloem and xylem tissue of samples cooked by vacuum treatments (CV and SV). For CV treatment, firmness decreased linearly with time and temperature, while for SV treatment it followed a second-order model. Based on the model, conditions of time and temperature to achieve the preferred firmness (2.8 N) were selected for both treatments. Finally, consumers compared the sensory properties of carrots cooked by traditional cooking, sous-vide, and cook-vide with paired comparison tests evaluating three pairs of samples. Carrots cooked by cook-vide were considered less tasty than sous-vide and traditional cooking carrots. Carrots using traditional cooking were firmer than those obtained with SV and CV treatments. Carrots cooked by traditional and sous-vide treatments were preferred to cook-vide ones for the taste.     

Advantages of sous-vide cooked red cabbage: Structural,nutritional and sensory aspects

The comparison between equivalent cooking treatments should be applied in a systematic way. This study proposes a methodical way to provide cooked samples with similar firmness using two cooking treatments. In addition, the structural, nutritional and sensory properties of red cabbage cooked with sous-vide treatment in comparison with traditional cooking (boiling water) was evaluated. Changes in texture, color and anthocyanin content were measured in samples cooked with traditional cooking (for different times) and sous-vide (modifying time and temperature according to a Response Surface Methodology). Consumers described sensory properties and preferences between samples. Cryo-scanning electron microscopy was used to study the samples microstructure.     

冷熏虹鳟鱼生产工艺研究

本文主要是介绍了虹鳟鱼的加工过程中通过对加工时间的控制来观察对肉的嫩度及感观的影响。随着腌制时间的增加,产品感观评分增加,但是当腌制时间继续延长,感观评分急剧下降,一般在40～60min为益。干燥时间对鱼肉嫩度的影响比较大,随着干燥时间的延长,鱼肉中的水分大量流失,肉嫩度值增加;干燥100～140min对于产品的感观评价较好。最后确定出烘干时间对于产品的嫩度和感观评价影响最明显,腌制时间次之,确定出最佳工艺参数,即腌制50min,干燥120min,熟制90min,烟熏液浓度0.1%.     

熏制即食罗非鱼片的色泽优化工艺研究

为获得色泽良好的熏制即食鱼片,以感官评定结合分光测色分析的方法,考察加工中的熏制、腌制、干燥及熟化杀菌工艺步骤及其参数对熏制即食鱼片产品色泽的影响,结果表明熏制方式、干燥条件和熟化方式对产品的色泽影响显著。鱼肉经浓度3mL/100mL的烟熏液A浸渍1h,60℃热风条件下干燥7h,真空包装后100℃条件下蒸煮熟化15min,得到的产品色泽金黄,受消费者喜爱。     

中华管鞭虾(Solenocera Melantho)高水分即食虾仁加工工艺优化及品质分析

以海捕中华管鞭虾虾仁为原料,以感官评定为判断标准,通过调味配方单因素实验及正交实验,确定了最佳调味配方为:白砂糖的添加量为8%,料酒的添加量为9%,生抽的添加量为1.5%,味精的添加量为0.3%,验证实验感官评分达到49分;再以L*值、TVB-N值以及菌落总数为理化指标进行实验测定,确定了产品调味工艺中最佳食盐添加量为1.5%,最佳料液比为3:1 g/mL,最优腌制时间为12 min。最后以感官评定为指标,通过对产品生产工艺条件进行单因素实验及正交实验,确定了产品生产全过程中的最优工艺参数:调味时间为12 min、蒸煮时间为4 min、干燥时间为60 min(60 ℃条件下)、杀菌时间为10 min(115 ℃条件下),此条件下的产品经检测细菌总数小于1000 CFU/g,大肠菌群小于10 MPN/100 g,致病菌未检出,且验证实验感官评分达到48分,产品常温条件下保藏时间达到6个月以上。该研究成果为开发风味独特的中华管鞭虾方便调理食品提供了技术基础。     

Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

This study evaluated the effect of brining with phosphates on the physico-chemical and sensory features of sous-vide and roasted cooked lamb. Lamb loins (n = 48) were injected with either 10% w/w of distilled water or a solution containing 0.2% or 0.4% (w/v) of a mixture of phosphate salts. After injection, samples were either sous-vide cooked (12 h—60 °C) or oven roasted (180 °C until 73 °C of core temp.). Expressible moisture, cooking loss, instrumental color, pH, water holding capacity, instrumental texture and sensory properties were evaluated. Brining with phosphates led to lower cooking loss in both sous-vide and oven roasted samples, but only the former showed significantly higher moisture content. Phosphates increased instrumental hardness and shear force values in sous-vide samples, while this effect was not as evident in roasted ones. Toughness was reduced and juiciness was improved as a consequence of phosphate addition. Overall, injection of a phosphate solution appears as a potential procedure for improving sensory textural features of cooked lamb whole cuts.     

脆肉鲩鱼片加工过程中风味变化的研究

以新鲜脆肉鲩鱼片为原料,通过单因素实验和正交实验确定最佳工艺条件。结果表明,脆肉鲩鱼片最佳加工工艺条件为:盐浓度10%(m/v),腌制时间15 min,固液比1:4。在此基础上,采用顶空固相微萃取技术(Headspace solid phase microextraction,HS-SPME)和气相色谱-质谱联用技术(Gas Chromatography-Mass Spectrometer,GC-MS)分析脆肉鲩鱼片加工过程中关键性挥发性风味物质的变化,得出脆肉鲩鱼片挥发性风味物质主要是醇类和醛类,含量较高的风味物质有1-辛烯-3-醇、壬醛等,其中壬醛相对气味活度值(Relative Odor Activity Value,ROAV)在盐浓度10%,腌制时间20 min,固液比1:4条件下均高于各因素下的平均值,对脆肉鲩风味效果贡献较大。正交实验结果得出:影响脆肉鲩鱼片风味的工艺条件依次是盐浓度、腌制时间和固液比。本实验结果为脆肉鲩加工工艺路线提供参考,为加工技术提供理论支持。     

EFFECT OF PROCESSING VARIABLES ON MICROBIAL QUALITY AND SHELF-LIFE OF BLUE CRAB (CALLINECTES SAPIDUS) MEAT

The effects of cooking time, cooking method, season, and storage condition on the microbiological quality, sensory characteristics, and shelf-life of crabmeat were determined under commercial processing conditions. Microbial flora content of the meat was inversely proportional (p 0.05) to the cooking time in both total aerobic and anaerobic plate counts after 6 and 9 days at 2.2C during summer. Boiled cooked crabmeat showed higher microbial count (1–2 log cycle) and shorter shelf-lives than 10 and 12 min retort cooked meat. During summer, the shelf-life of the meat as determined by a sensory evaluation, was: 15.5 days at 0.0C; 12.5 days at 2.2C; and 8.5 days at 5.6C.