热风-远红外联合干燥肉脯的工艺优化及其品质研究

为提高肉脯品质,本文研究了不同干燥技术对肉脯品质的影响,以水分含量、剪切力、色差和质构为指标,通过单因素和正交试验优化热风-远红外联合干燥肉脯的工艺条件,确定干燥模型,并对比分析微波、热风、远红外干燥技术对肉脯品质的影响。结果表明:热风-远红外联合干燥肉脯的最佳工艺为:第一段热风干燥温度Ⅰ170℃,第二段热风干燥温度Ⅱ 250℃,第三段红外烤制温度Ⅲ 260℃,干燥100 s,制得肉脯的水分含量低(13.54±0.48) g/100 g,嫩度高,易咀嚼,符合Modified Henderson and Pabis干燥模型(R2=0.9976);与微波干燥、热风干燥和远红外干燥相比,热风-远红外联合干燥的肉脯品质最佳,改善了产品的感官质量,水分含量、剪切力、硬度、咀嚼性、L*值和a*值分别是热风干燥的92%、55%、60%、46%、109%和121%,胶粘性和b*值无显著差异。该研究为肉脯的干燥加工提供了理论依据。

Optimization of Hot Air Assisted Far-Infrared Dying Parameters of Dried Meat Slice and Its Quality Research

In order to improve the quality of dried meat slice, based on moisture content, shear force, color difference and texture, a single factor and orthogonal test were used to optimize the process conditions of the hot air assisted far-infrared drying.Compared with microwave drying, hot air drying and far-infrared drying methods on the quality of the product were analyzed.The results showed that the drying parameters were as follows:the first section hot air drying temperature Ⅰ was 170℃. The second section of the hot air drying temperature was 250℃, the third section of the infrared-hot drying temperature Ⅲ was 260℃ with 100 s drying time.Moisture content was low (13.54 ±0.48) g/100 g in the dried meat slice.The Modified Henderson and Pabis model was optimal for hot air assisted far-infrared drying of dried meat slice (R2=0.9976). Compared with microwave drying, hot air drying and far-infrared drying, hot air assisted far-infrared dried meat slices has best product quality, that could increase product sensory quality, moisture content, shear force, hardness, chewiness, L* value and a* value are 92%, 55%, 60%, 46%, 109% and 121% of hot air drying respectively.but there were no significant differences in glueyness and b* value of dried meat slices.This study can provide a reference for improving drying method of dried meat slice.