摘要
为优化真空脉动压技术干燥牛肉工艺参数,选择真空压力,干燥温度和干燥时间为影响因素,通过三因素二次通用旋转设计,以干燥后牛肉综合感官评分为评价指标,对真空脉动压干燥牛肉工艺进行优化,结果表明:对风干牛肉品质感官评分影响由大到小依次是:干燥时间>干燥温度>真空压力;其中干燥温度和真空压力之间、干燥温度和干燥时间之间、真空压力和干燥时间之间有明显的交互作用;优化出最佳工艺参数为:干燥温度45.4℃、真空压力-80.4 k Pa、干燥时间21.3 h。
Vacuum pulsation technology was optimized in the process of dry-cured beef. Vacuum pressure, dr- ying temperature and drying time were selected as the risk factors. Three factors quadratic rotation design with variable dry-cured beef comprehensive sensory evaluation were applied in optimizing of dry-cured beef pilot process. Results indicated that factors affect quality in an order of drying time, drying temperature and vacuum pressure. There were obvious mutual effects among drying temperature and vacuum, drying temperature and drying time, drying time and vacuum pressure. The optimum process parameters are ： drying temperature 45.4℃ , vacuum pressure value - 80.4 kPa, drying time 13.5 h.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2017年第1期135-142,共8页
Food and Fermentation Industries
基金
新疆生产建设兵团工业科技攻关与成果转化项目(项目编号:2015AB023)
