【摘要】 传统北京烤鸭采用230～270℃烤制而成,易直接造成强致癌、致突变物质污染烤鸭表皮和环境。气体射流冲击"北京烤鸭"烘烤技术是一种传热效率较高的加工新技术,采用加热气体直接喷射冲击加热鸭坯,能保证鸭坯在较短的时间内获取足够的热量,达到降低污染的目的。试验研制了气体射流冲击烤鸭机和晾坯设备,确定了理想的烤制工艺,并对不同温度下烤鸭中的多环芳烃进行了测定,结果表明在180～190℃下烤制,烤鸭感官品质与传统工艺相当,且多环芳烃含量低,该项技术用于北京烤鸭生产是完全可行的,能达到保持烤鸭特有风味和口感同时大大降低有害物质的形成。更多还原

【Abstract】 The process of roasting"Peking-duck"by tradition whether heated directly with fire or indirectly that was used high temperature about 230～270 ℃.The oil from duck was dropped down, heated and burnt, those can bring smoke with polycyclic aromatic hydrocarbons, the facts can not to be ignored that those mutagenic carcinogen polluted roasting duck and surroundings.It was a new technology for roasting Peking-duck with air-impingement that can give the higher efficiency of heat transfer.According to this mechanism, in order to heat up the raw duck, the hot air jetted directly on raw duck with high speed, the enough energy wasobtained by raw duck at a short time, it insured Peking duck against polluted.In this work, the equipment of pretreatment and air-jet impingement oven was designed for"Peking-duck"roasting, the optimum processing was defined for roasting of"Peking-duck"used air-jet impingement oven, and the PAHs were determined in roasting Peking duck.It is show that roasting"Peking-duck"at 180～190 ℃ has the similar quality to the traditional, the content of PAHs are under the standards of nation and Europe.Using air-jet impingement oven, as a result, it can decrease the injurant, moreover, it can keep the flavor and taste proper to roasting Pekingduck, and therefore, the technique of air-jet impingement is feasible for roasting Peking-duck.更多还原