风鸡低温风干工艺研究及其品质评价-食品科学.PDF

中国肉类食品综合研究中心 肉类研究 2014, Vol. 28, No. 08 11 CHINA MEAT RESEARCH CENTER MEAT RESEARCH 加工工艺 风鸡低温风干工艺研究及其品质评价 赵惠麟，周 林* （上海天菡空气处理设备有限公司，上海 20 1112 ） 摘  要：利用低温食品风干机模拟冬季自然环境低温、低湿、高强度对流空气条件干燥风鸡，采用单因素试验和正 交试验方法研究风鸡的最佳风干工艺，对比分析低温风干与自然干燥及热风干燥3 种干燥方式的产品品质差异。结 果表明：风鸡的最佳低温风干工艺为8 ℃、50%湿度、风速1.5 m/s干燥72 h ；低温风干与自然晾晒及热风干燥2 种干 燥方式相比，低温风干产品的外观、色泽、腊味产品品质优势明显。 关键词：低温风干；自然晾晒；热风干燥；风鸡；风味 Optimization and Evaluation of Low-Temperature Air Drying Conditions for Improved Quality of Dry Breezed Chicken * ZHAO Hui-lin, ZHOU Lin (Shanghai Tianhan Air Handling Equipment Co. Ltd., Shanghai 20 1112, China) Abstract: Simulated natural environmental conditions in winter with low temperature, low humidity and high-strength air convection were applied for the production of dry breezed chicken. The air drying conditions were optimized by single- factor and orthogonal array designs, and the drying method was compared with natural drying and hot air drying in terms of product quality. The results showed that the best low-temperature drying conditions were 8 ℃, 50% humidity, an air velocity of 1.5 m/s, and a drying time of 72 h. This drying method was advantageous with respect to the appearance, color and flavor of product over two other drying methods. Key words: low-temperature drying; natural drying; hot air drying; dry breezed chicken; flavor 中图分类号：TS251.5 文献标志码：A 文章编号：100 1-8123 （20 14 ）08-00 11-04 风鸡具有独特的风味，且深受广大消费者的喜爱， 降；真空冷冻干燥设备造价高，运行能耗高，且产品冻 但风鸡的加工一直采用传统的手工作坊生产方式，产品 结造成产品结构改变，干燥过程中无法形成腊味，成品 生产周期长，且其生产只有冬季可行，生产效率低下， 口感较差，低温风干工艺有效避免了上述缺点，低温风 而且随着全球气候的变暖及反常