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| 盐焗鸡腿加工过程中食盐的渗透规律研究 | |
| 引用本文： | 张勉,徐玉娟,刘忠义,唐道邦,吴继军.盐焗鸡腿加工过程中食盐的渗透规律研究[J].现代食品科技,2011,27(8):908-911. |
| 作者姓名： | 张勉 徐玉娟 刘忠义 唐道邦 吴继军 |
| 作者单位： | 1. 广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工公共实验室,广东广州510610;湘潭大学生物与食品工程系,湖南湘潭411105 2. 广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工公共实验室,广东广州510610 3. 湘潭大学生物与食品工程系,湖南湘潭,411105 |
| 基金项目： | 广东省科技计划项目，中山市科技计划项目 |
| 摘 要： | 研究盐焗鸡腿加工过程中食盐的渗透规律及对口感的影响,为盐焗鸡腿加工工艺改进提供理论依据.建立盐煽鸡腿感官质量评价标准及方法,对盐焗鸡腿进行感官评价,并通过理化分析检测盐煽鸡腿的食盐含量.8%的盐水浓度、煮制时间40min时盐焗鸡腿成品口感评价最好；煮制过程中盐煽鸡腿中层和内层的食盐渗透模型中渗透率和时间、盐水浓度的线性... |
| 关 键 词： | 盐煽鸡腿 食盐 渗透规律 |
Osmotic Law of Salt during the Processing of Salt Roasted Chicken Leg |
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| ZHANG Mian,XU Yu-juan,LIU Zhong-yi,TANG Dao-bang,WuJi-jun.Osmotic Law of Salt during the Processing of Salt Roasted Chicken Leg[J].Modern Food Science & Technology,2011,27(8):908-911. | |
| Authors: | ZHANG Mian XU Yu-juan LIU Zhong-yi TANG Dao-bang WuJi-jun |
| Affiliation: | 1(1.Sericulture & Farm Product Processing Research Institute,Guangdong Academy of Agricultural Science,Guangdong Open Access Laboratory of Product Processing,Guangzhou 510610,China)(2.Department of Biological and Food Engineering of Xiangtan University,Xiangtan 411050,China) |
| Abstract: | The osmotic law of salt and its influence on the taste of salt roasted chicken leg during the processing were studied to improve the processing technology of salt roasted chicken leg.A new evaluation method was developed for the sensory quality of salt roasted chicken leg and the content of salt was determined by physico-chemical analysis.The taste of salt roasted chicken leg was best when the concentration of salt solution was 8% and the optimal cooking time was 40 min.There was an obvious linear relationship between the osmotic rate and cooking time and the concentration of salt solution.The osmotic models were: Y=0.149X1-0.007X2-0.078 and Y=0.057X1-0.005X2+0.68,respectively.(Y was the osmotic rate of salt;X1 was the concentration of salt solution;and X2 was cooking time).It was difficult to fit the osmotic model of the outer layer of salt roasted chicken leg as the osmotic rate changed too quickly. |
| Keywords: | salt roasted chicken leg salt osmotic law |
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