热风联合真空微波膨化鸭胸肉工艺优化

以鸭胸肉为对象,优化真空微波膨化鸭胸肉的最佳工艺条件。采用单因素试验考察膨化前水分含量、微波强度、微波时间和真空度对膨化鸭胸肉体积收缩率、复水比、感官评分的影响,利用响应面试验优化热风联合真空微波膨化鸭胸肉的工艺条件。结果表明:膨化前水分含量、微波强度、微波时间和真空度对膨化鸭胸肉的品质均有一定影响。在固定真空度为0.08 MPa条件下,各因素对膨化鸭胸肉体积收缩率和感官评分的影响程度大小顺序均为微波强度微波时间膨化前水分含量,通过等高线叠加法确定最佳膨化鸭胸肉加工工艺参数范围:膨化前水分含量为59%~63%,微波强度为20.5~24.7 W/g,微波时间为6.1~6.6 min。在此条件下,膨化鸭胸肉的体积收缩率可低于34%,感官评分在4.75以上,研究结果可为鸭肉膨化食品工业化生产提供理论参考。

Optimization of Processing Parameters for Microwave Vacuum Puffing of Duck Breast after Hot-Air Dehydration

The aim of this study was to find the optimum processing conditions for the microwave vacuum puffing of duck breast after hot-air dehydration. Firstly, the one-factor-at-a-time method was used to examine the effects of initial moisture content, microwave intensity, microwave irradiation time and vacuum degree on volume shrinkage, rehydration ratio, sensory score of puffed duck breast. Subsequently, response surface methodology was used optimize initial moisture content, microwave intensity, microwave irradiation time. Results showed that all the above four factors had influences on the quality of puffed duck breast. When the vacuum degree was fixed at 0.08 MPa, the influences of three other factors on volume shrinkage (Y1) and sensory score (Y2) of puffed duck breast from prediction model were in the descending order of microwave intensity > microwave irradiation time > initial moisture content. The optimum processing parameters obtained by superimposition of contours were as follows: 59%–63%, 20.5–24.7 W/g and 6.1–6.6 min for initial moisture content, microwave intensity and microwave irradiation time, respectively. Under these conditions, volume shrinkage rate of puffed duck breast was lower than 34% and sensory score was 4.75 and above. These experimental results can provide a theoretical reference for the industrial production of puffed duck products.