【摘要】 目的：文章旨在优化鸭肉间歇真空滚揉腌制工艺，提高鸭肉的腌制速率。方法：以鸭胸肉为原料，以滚揉时间和间歇时间比、腌制时间、真空度为单因素，通过腌制液吸收率、蒸煮损失率筛选出合适的单因素范围后进行响应面优化试验。结果：最佳间歇真空滚揉腌制工艺参数为滚揉时间和间歇时间比4∶6(每10 min为一个循环)、腌制时间50 min、真空度0.04 MPa,此时鸭肉腌制液的吸收率为(33.61±0.16)%,蒸煮损失率为(27.28±0.25)%,与响应面预测的数据接近。该研究可为间歇真空滚揉腌制鸭肉制品的工业化生产提供一定的理论依据。更多还原

【Abstract】 Objective: This study aims to optimize the intermittent vacuum tumbling marination process for duck meat and improve the marination rate of duck meat. Methods: With duck breast as the raw material, the ratio of tumbling time to intermittent time, marination time and vacuum degree as the single factors, a suitable range of single factors is screened through the absorption rate of marination solution and cooking loss rate, and response surface optimization test is conducted. Conclusion: The optimal parameters for the intermittent vacuum tumbling marination process are as follows: the ratio of tumbling time to intermittent time is 4∶6(with every 10 min as a cycle), the marination time is 50 min, and the vacuum degree is 0.04 MPa. At this time, the absorption rate of duck meat marination solution is(33.61±0.16)%, and the cooking loss rate is(27.28±0.25)%, which are close to the data predicted by response surface method. This study can provide a certain theoretical basis for the industrial production of intermittent vacuum tumbling marinated duck meat products.更多还原