影响猪肉皮气膨化涨发的关键工艺因素研究

目的:通过对影响猪肉皮气膨化涨发的关键要素的研究,得出气膨化涨发干猪肉皮最佳工艺的涨发温度和时间.方法:先采用单因素分析法,通过色泽、组织状态、香味、弹性感官品质进行感官鉴定得出第1阶段不同烤制温度、第1阶段不同烤制时间、第2阶段不同烤制温度的工艺参数,再用正交试验法得出气膨化涨发猪肉皮的最佳值.结果:猪肉皮气膨化最佳涨发条件是:先上火90℃、下火100℃烤40min,后上、下火230℃的烤至完全膨化.其中,影响猪肉皮气膨化涨发的关键因素依次是第2阶段的烤制温度>第1阶段烤制温度>第1阶段烤制时间

Optimization of Key Process Conditions for Hot Air Puffing of Pork Skin

Key process conditions such as temperature and time were optimized for two-stage hot air puffing of pork skin.The one-factor-at-a-time method was used to analyze the effects of first stage roasting temperature and time and second stage roasting temperature on sensory quality characteristics of pig skin such as color,tissue,aroma and springiness.Further,the process conditions were optimized using the orthogonal array design method.The optimal conditions for hot air puffing of pork skin were roasting for 40 min at an upper temperature of 90 ℃ and a bottom temperature of 100 ℃ and then roasting at upper temperature and bottom temperature of both 230 ℃ until complete puffing.The process conditions were ranked in decreasing order of their effects on two-stage hot air puffing of pork skin as follows: second stage roasting temperature,first stage roasting temperature and first stage roasting time.