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关于加工工艺对油炸鸡肉产品质量的影响研究
【作者】 张素君；
【作者基本信息】 中国海洋大学 ， 食品工程， 2008， 硕士
【摘要】 鸡肉是世界上发展速度最快、原料丰富、物美价廉的一种肉类,其蛋白质含量高,脂肪及热量含量低,是一种健康的肉类食品。鸡肉与在肉类消费占首位的猪肉相比,鸡肉的蛋白质含量是猪肉的1.7倍,而猪肉的脂肪含量却是鸡肉的7.6倍;目前,消费者对高脂肪、高胆固醇含量的红肉消费加以节制,换之以高蛋白、低脂肪、低胆固醇含量的白肉,鸡肉成为最受欢迎的肉类食品。鸡肉的质量除受自身肌肉和物质含量及结构影响外,屠宰、贮藏、加工等都影响肉的质量,所以对鸡肉质量的研究有积极的意义。本研究选取工厂实际生产的油炸腿排为研究对象,应用产品出品率计算法和TPA压缩方法(应用硬度、弹性、粘聚性和咀嚼性4个参数)研究了主要原辅料组成和工艺参数对其质构特性的影响,其中包括淀粉的选择、淀粉的添加量、磷酸盐的添加量、胶体的使用,以及原料的成熟、滚揉时的液肉比、滚揉机的转速、滚揉时间、滚揉方式、预上粉、蒸煮时间、面浆的粘稠度、外裹粉的使用、油炸的温度和时间、油的酸价、冷冻的速度快慢等。本试验对其影响变化进行了数值上的量化。研究了油炸腿排原辅料组成和工艺参数,结果发现:原料经过成熟24小时,滚揉液成分中木薯变性淀粉和复合磷酸盐辅配使用,且木薯变性淀粉在滚揉液中的添加量为6%,复合磷酸盐添加对肉比的0.35%,在滚揉液中添加适量的卡拉胶,使用连续式真空滚揉,通过对滚揉时液肉比、滚揉时间、滚揉机的转速、滚揉机真空度四因素交互效应分析,滚揉时的液肉比对油炸腿排影响最大,最佳的四因素组合是液肉比为25%、滚揉时间40min、滚揉机转速为8rpm、滚揉机真空度为-0.08MPa ,蒸煮前后均预上粉,蒸煮时间定为4分钟,上浆时面浆中粉与水的配比为1:2.2,上粉时首盆干粉用10%的水喷洒后搓成均匀的小颗粒后使用,且上粉过程中按新粉与旧粉配比2:1混合均匀后使用,油的酸价控制在1.0~3.0之间,油炸最佳条件170℃2分钟,经过快速冷冻,对油炸腿排质量的影响最大。通过以上实验对比分析后发现:改良后产品的出品率比原产品的出品率提高了22.13个百分点;生产成本比原产品降低了1.18元/kg ;改良后产品的硬度有所降低,弹性有所提高,粘聚性有所提高,咀嚼性有所降低。通过对油炸腿排的主要原辅料组成和工艺及其参数的调整,从而提高了油炸腿排的品质和出品率,降低了其生产成本,给工厂带来了很好的效益。
【Abstract】 Chicken is one of the most used meats in the word because of its relative low cost and high nutritional value. Compared to the highest consumption meat (pork), Chicken provides 1.7 times higher protein than pork, while pork contains 7.6 times more fat than chicken. According to current consumption trend, consumers prefer to choose high-protein, low-fat and low-cholesterol poultry rather than high-fat or high-cholesterol red meat. The quality of chicken will be changed when they are been processing. Therefore, it is necessary to study the effects of chicken process while considering the elements of raw materials.This study researched the effects of the main materials and the technical parameters to its texture of fried thigh fillet that manufacturing in factory by using the productivity calculation method and TPA compression method (defines and applies four parameters as hardness, flexibility, cohesion and chewing). It is including the choice of starch, starch content, the addition of phosphate and colloidal the use of raw materials, as well as the maturity of the tumbling meat ratio, the speed of tumbling, tumbler, the PWC on the powder, cooking time, the viscosity of slurry, powder, wrap the use of the frying temperature and time, oil acid value, the speed of freezing, etc. This research chose a numerical quantification on the effects.After comparing the effects of the main materials and the technical parameters, it is better to use the raw materials that matured 24 hours to process with the degeneration of cassava starch and auxiliary compound phosphate. It needs to add 6% modified starch cassava, 0.35% phosphates for fried thigh fillet continuous vacuum tumbling. The four interaction effects which include liquid ratio, rolling time, rolling speed, and rolling vacuum machine are the critical factors for the manufacturing. The optimum factors are 25% composition of meat, 40 minutes of tumbling time, 8 rpm of tumbling speed, and tumbling machine vacuum for -0.08 MPa. After tumbling, the product should be steamed for 4 minutes. It needs to put on powder to the product before and after steaming. The powder and water are mixed at a rate of 1:2.2. The first lot of dry powder needs to be spayed 10% water to mix till composite small particles. The new powder and the old one blend together by the rate of 2:1. The acid value need to be control between 1.0 to 3.0, and the fry time is two minutes at 170℃.The quick frozen after the whole process is another critical factor for the quality of products.The adjustment of the main raw materials, technology and parameters benefit the manufacturing. The improved product increased 22.13 percentage of productivity than original process, while the cost reduces 1.18 yuan per kg. In addition, the improved products have lower hardness, higher flexibility, enhanced Aggregation and less chewing.Which make the factory benefit a lot.Such as reduce its production costs, to the plant have caused great interest.