泡椒凤爪创新工艺与传统工艺的对比.docVIP

泡椒凤爪创新工艺与传统工艺的对比 唐春红 蒋祖福 欧阳晚秋 秦小凤 曹继武 鞠云 重庆工商大学环境与资源学院 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 以冻鸡爪为原料, 研究了泡椒凤爪创新工艺与传统工艺在工艺、产品品质和能耗等方面的差异。比较了新旧工艺产品在37℃条件下分别贮藏0、1、2、3、7、8、15d后的感官品质和微生物变化, 结果发现, 创新工艺比传统产品更能保存产品的口感和风味;随着贮藏时间的延长, 2种产品菌落总数均呈对数增长, 贮藏15d后, 传统工艺产品菌落总数达到2.71×104CFU/g, 而创新工艺产品菌落总数仅为1.43×103CFU/g, 表明创新工艺的防腐效果更好。通过工艺对比发现, 传统工艺制作时间需要25h以上, 而创新工艺只需5h以内。将创新工艺产品与部分市售产品的质构特性进行比较, 创新工艺产品的质构特性略好于传统泡椒凤爪。在实验条件下, 创新工艺加工1t泡椒凤爪比传统工艺能省电460 (kW·h) , 节水8.92m3。 关键词： 创新工艺; 传统工艺; 泡椒凤爪; 对比; 作者简介：唐春红 博士, 教授, E-mail:023tch@163.com。 收稿日期：2017-03-03 基金：重庆市教委科研基金项目 (KJZH14211) Comparison of traditional and innovative techniques of pickled chicken feet with peppers TANG Chun-hong JIANG Zu-fu OU-YANG Wan-qiu QIN Xiao-feng CAO Ji-wu JU Yun College of Environmental and Biological Engineering, Chongqing Technology and Business University; Abstract： Frozen chicken was used as raw material to study the differences between innovative and traditional technology in the fields of processing technology, product quality and energy consumption.The sensory evaluation and microbiological changes of products under 37℃ and stored for 0, 1, 2, 3, 7, 8 and 15 days were compared.The results showed that the innovative process can better keep the taste and flavor than the traditional process.With the extension of storage time, the total number of colonies in both processing showed logarithmic growth after 15 days.The innovational technology showed better antibacterial effect and the colonies number was 1.43 × 103 CFU/g while the traditional processing was 2.71 × 104 CFU/g.Through the comparison of two techniques, the traditional method was 25 hours and the new method is only 5 hours.The texture characteristics of both products also showed the new method is better.The experiment result indicates that the innovation processing method can save electric energy of 460 k W·h and water of 8.92 m3. Keyword： innovative process; traditional crafts; chicken feet wi