【摘要】 以鸡胸肉为主要原料，通过调配、腌制和烘烤等工艺制作鸡肉脯。在单因素实验的基础上，用模糊数学方法结合响应面实验设计对新型鸡肉脯工艺进行优化，得到新型鸡肉脯的最佳工艺参数，并对肉脯的稳定性进行相关研究。结果表明：当鸡肉糜100 g、奇亚籽添加量2 g、甘草浸提液添加量为6 g、烘烤时间15 min、烘烤温度160℃时产品的品质最好。产品片形规则完整，色泽棕黄清亮，滋味咸淡适宜，口感软硬适中，咀嚼性良好。采用PA/PE膜真空包装与使用普通包装的鸡肉脯统一置于常温状态下贮藏1、7、14、28 d, PA/PE膜真空包装的产品品质未发生显著性变化，说明其在此条件下具有良好的贮藏稳定性。更多还原

【Abstract】 Using chicken breast as the main raw material, dried chicken slices was made through processes such as blending, pickling, and baking. On the basis of single factor experiments, using fuzzy mathematics method combined with response surface experimental design to optimize the process of the new type of dried chicken slices, and conduct related research on the stability. The results showed that: Chia seed was added at 2 g, licorice extract was added at 6 g, baking time was 15 minutes, and baking temperature was 160 ℃. The quality of dried chicken slices presents a regular and complete shape, a bright brown color, a suitable salty taste, a moderate soft and hard taste, and good chewiness. The dried chicken slices packaged with PA/PE film vacuum packaging and ordinary packaging were stored at room temperature for 1, 7, 14, and 28 days. The product quality of PA/PE film vacuum packaging did not show significant changes, indicating that it has good storage stability.更多还原