【作者】 刘娜；

【导师】 张根生；

【作者基本信息】 哈尔滨商业大学 ， 食品工程， 2013， 硕士

【摘要】 本文研究速冻酱汁鸭胸肉预调理食品,其加工简单,食用方便快捷,仅需简单的加热即可食用,本文以感官评价为指标确定了速冻酱汁鸭胸肉调味料的最佳配方,并对速冻酱汁鸭胸肉的保水性能和滚揉工艺条件进行研究,确定了速冻酱汁鸭胸肉的最佳生产工艺条件。以鸭胸肉为原料,以感官评价为指标,研究鸭肉的脱腥,首先对姜汁、β-CD(β-cyclodextrin)、甘草三种脱腥材料进行比较,选出脱腥效果较好的脱腥剂,然后通过单因素试验和正交试验对脱腥剂的脱腥条件进行优化。结果表明姜汁的添加量增加时腥味值降低,同时辛辣味增加,影响鸭胸肉的口感,甘草的含量过多也会导致甘草味过重,也会影响鸭胸肉的口感,β-CD(β-cyclodextrin)的脱腥效果较好。β-CD(β-cyclodextrin)的最佳脱腥条件为：β-CD(β-cyclodextrin)浓度为4%,浸泡时间40min,温度60℃。以鸭胸肉为原料,添加香辛料和调味料,以感官评价为指标,通过单因素试验和正交试验确定最佳调味料的添加量。首先确定速冻酱汁鸭胸肉调味料配方中混合香辛料的最佳组合：陈皮、八角、丁香、小茴香0.3%,花椒0.5%,桂皮0.7%。然后对速冻酱汁鸭胸肉调味料配方进行优化,得到调味料的最优配方为：香辛料(陈皮、八角、丁香、小茴香0.3%,花椒0.5%,桂皮0.7%)的添加量为2%,酱油的添加量为6%,白糖的添加量为5%,黄酒的添加量为8%。以鸭胸肉为原料,添加腌制料液,在滚揉工艺为转速4r/min,液肉比25%,时间30min的条件下,分别添加复合磷酸盐、卡拉胶、大豆分离蛋白,以失水率和感官评价为指标,研究复合磷酸盐、卡拉胶、大豆分离蛋白对鸭胸肉持水性能的影响。并在单因素实验的基础上将其复配,通过正交试验的优化确定三种保水剂的最佳配比为：复合磷酸盐的添加量为0.3%,卡拉胶的添加量为0.2%,大豆分离蛋白的添加量为3%,肉的保水性直接关系到肉制品的嫩度和风味,提高肉的保水性对肉制品加工具有重要意义。以鸭胸肉为原料,添加腌制料液,在一定条件下进行滚揉腌制,以影响滚揉腌制条件的时间、转速、液肉比为试验因素,以出品率和感官评价为指标,通过单因素试验和正交试验确定了滚揉的最佳条件：滚揉时间为40min,液肉比为30%,转速为6r/min。在肉制品的加工中,出品率的高低直接影响到经济效益,实验通过对滚揉工艺的研究,提高了出品率。更多还原

【Abstract】 The pre-prepared foods of quick-frozen sauce duck breast is studied in this paper, its processing is simple,and through a simple heating they can be eaten quickly and conveniently, in this paper,sensory evaluation as an indicator to determine the best formula of seasoning.Water retention properties and tumbling process conditions of quick-frozen sauce duck breast were analyzed.And the optimal processing condition was determined.Duck breast as raw material,sensory evaluation as an indicator, the smell removal conditions of duck breast were studied. First,ginge、β-CD (beta-Cyclodextrin)、liquorice were compared to determine the best smell removal material,smell removal conditions were optimized by single factor and orthogonal experiment methods. The results show that the smell value decreases and spicy taste increases when increase the amount of ginger juice, which affects the taste of duck breast. Too much licorice content will also lead to the overweight licorice taste, which also affects the taste of duck breast. The optimal smell removal conditions of P-CD (P-cyclodextrin) are as followings:the concentration of β-CD (beta-Cyclodextrin) is4%, the soaking time is40min, the temperature is60℃.Duck breast as raw material, spices and seasonings were added, sensory evaluation as an indicator. The optimal seasoning adding amount was determined by single factor test and orthogonal test. First, the optimal combination of mixed spices in the formula is:tangerine peel, star anise, clove, fennel added0.3%; pepper added0.5%; cinnamon added0.7%; then the quick-frozen sauce duck breast meat sauce recipe was optimized, The optimal formula of seasoning is:spices(tangerine peel, star anise, clove, fennel added0.3%; pepper added0.5%; cinnamon added0.7%) added2%; soy sauce added6%; sugar added5%; rice wine added8%.Duck breast as raw material, marinated liquid was added the tumbling technical conditions:rotating speed is4r/min、fluid-meat is25%、tumbling time is30min. Compound phosphate, carrageenan,and soy protein isolated were added,water losing rate and sensory evaluation as an indicator, the impact of compound phosphate, carrageenan and soy protein isolate on water holding capacity of duck breast was researched from the experiment. And on the basis of single factor experiment, integrates them. Through the optimization of orthogonal test, the optimal combination was determined among three water retaining admixtures: compound phosphate added0.3%; carrageenan added0.2%; soy protein isolated added3%. the water-holding capacity of the meat is directly related to the tenderness and flavor of the meat products, it is of great significance to improve the water-holding capacity of the meat for meat processing.Duck breast as raw material, marinated liquid was added under certain tumbler marinated conditions, fluid-meat、rotating speed、tumbling time as test factors, production rate and sensory evaluation as an indicator, the optimal tumbling technical condition was determined by single factor test and orthogonal test:tumbling time is40min、fluid-meat is30%、rotating speed is6r/min. In the meat processing, the production rate will directly affect the economic benefits, through the analysis of tumbling technology, it improves the production rate in the experiment.更多还原