【作者】 高艳；

【导师】 黄现青；

【作者基本信息】 河南农业大学 ， 工程硕士（专业学位）， 2013， 硕士

【摘要】 酱卤鸭制品是我国传统熟肉制品之一,鸭肉经预煮后,再用酱油等调味料和香辛料加水煮制而成。以鸭肫、鸭舌、鸭脖、鸭掌等为原料,根据传统工艺制成的休闲酱卤鸭肉制品,因其滋味浓郁且食用方便,越来越受消费者的青睐。但是,目前休闲酱卤鸭肉制品存在同质化现象严重、工艺参数模糊、工艺配方较为混乱等问题,如何解决以上问题成为目前休闲酱卤鸭肉工业化生产的主要难题之一。据此,本论文拟开展休闲酱卤鸭制品的工艺研究,旨在为其工业化和现代化生产提供理论依据和技术指导。本文首先对休闲酱卤鸭制品进行市场调查,掌握了解这类产品的口味分布情况。然后以鸭脖、鸭肫和鸭翅为原料,利用单因素和正交试验设计,分别研究了腌制条件(腌制时间、食盐添加量)、卤制条件(浸卤时间、卤制时间、食盐添加量)及工艺配方(香辛料配比、辣椒添加量)对酱卤鸭脖、鸭肫、鸭翅感官品质的影响,并对其工艺条件进行了优化。研究结果表明:(1)不同部位的鸭肉制品,产品的市场可接受性分别为:C品牌麻辣鸭肫、A品牌麻辣鸭掌、A品牌麻辣鸭脖、A品牌微辣鸭心、C品牌麻辣鸭翅、A品牌麻辣鸭肠。影响散装型酱卤鸭制品感评品质的因素为滋味、香味和嫩度,在非接触状态下,色泽可能是消费者判断质量的唯一指标,而滋味是酱卤肉制品最重要的品质指标。(2)真空包装休闲酱卤鸭制品中消费者接受度高的产品分别为12号品牌原味鸭肫,10号品牌香辣鸭肫,2号品牌原味鸭掌,1号品牌酱香鸭舌,14号品牌酱香鸭舌,15号品牌酱香鸭翅和13号品牌麻辣鸭翅。真空包装的鸭肫产品外形较好,色泽较差,整体上光泽度不足;鸭掌产品的外形整体较差,酱香鸭掌,色泽较暗,可接受性低。鸭翅产品整体上外形较差,色泽较暗。(3)正交试验结果显示:影响酱卤鸭脖感官评定结果的四个重要因素主次顺序为腌制食盐添加量、香辛料添加量、辣椒添加量、卤制时间。即:酱卤鸭脖的最佳工艺为腌制时食盐添加量4%,香辛料添加量2%,辣椒添加量3%,腌制时间12 h,卤制时间为40min,卤制时食盐添加量2%。(4)影响酱卤鸭肫感官评定结果的四个重要因素主次顺序香辛料添加量、腌制食盐添加量、卤制时间、辣椒添加量即:酱卤鸭肫的最佳工艺配方为腌制时食盐添加量4%,香辛料添加量2%,辣椒添加量1%,腌制时间12 h,卤制时间为45min,卤制时食盐添加量2%。(5)影响酱卤鸭翅感官评定结果的四个重要因素主次顺序为腌制食盐添加量、卤制时间、辣椒添加量、香辛料添加量。即:酱卤鸭翅的工艺配方为腌制时食盐添加量2%,香辛料添加量2%,辣椒添加量1%,腌制时间6h,卤制时间为20min,卤制时食盐添加量2%,此方案下加工的鸭翅具有较好的感官品质。更多还原

【Abstract】 Stewed duck is one kind of the traditional Chinese meat products,which is made by the cooking of the seasoned raw duck meat.The leisure sauced duck products,such as the gizzard,tongue,neck and foot of the duck,are produced on the basis of the traditional processing technology.With good taste and edible facility,they have been becoming more and more popular among consumers.Leisure sauced duck products present some kind of serious problems,such as homogenization and fuzzy confusion of the process parameters and process formula.How to solve the above problems has become one of the main obstacles of the industrialization of the leisure sauced duck productions.Accordingly,researches of the process technology of the leisure sauce duck products were developed in this paper,in order to provide theoretical basis and technology guidance for the industrialization and modernization of the productions.Firstly,the leisure sauce duck products are systematically analyzed,the taste distribution of which is mastered based on the market investigation.Then the duck neck,duck gizzard and duck wing were chosen to study the effect of curing conditions(curing time and salt addition),marinating conditions(marinating time,impregnating time and salt addition),and processing formula(spices ratio and paprika)on the sensory quality of stewed duck meat products through the single factor and orthogonal test method.The process was optimized through single-factor and orthogonal tests.Results showed that:(1)The market acceptability of duck meat products in different parts were: spicy duck gizzard of brand C,spicy duck palm of brand A,spicy duck neck of brand A,mildly spicy duck heart of brand A,spicy duck wing of brand C and spicy duck intestine of brand A,respectively.Factors affecting the bulk type sauce duck products are the taste,the flavor and the tenderness,respectively.And color may be the only index for the consumers to judge the quality of the products in the non-contact state,while the taste is the most important index of the stewed meat products.(2)The most consumer-acceptant leisure sauce duck products in the vacuum packaging were original duck gizzard of 12 brand,spicy duck gizzard of 10 brand,original duck palm of 2 brand,sauce duck tongue of 1 brand and 14 brand,sauce duck wing of 15 brand and spicy duck wings of 13 brand,respectively.The appearance of vacuum-packed duck gizzard products was better,but its colour was poorer,lack of the overall luster.The vacuum-packed duck palm products showed poorer appearance,especially the sauce duck palm,whose acceptability was lower,due to its darker color.The situation of duck wing products is similar to that of duck palm.(3)The principal and subordinate order of four factors affecting sensory quality of stewed duck neck were the addition of curing salt,the addition of spices,the addition of paprika and marinating time.The optimum processing conditions for stewed duck neck were 4% of curing salt addition,2% of spices,3% of paprika,12 h of curing time,40 min of marinating time and 2% of marinating salt addition,respectively.(4)The results indicated that the four important factors to evaluate the sensory quality of stewed duck gizzard were the addition of spices,the addition of curing salt,marinating time and the addition of paprika in principal order.The optimum processing conditions for stewed duck gizzard were 4% of curing salt addition,2% of spices,1% of paprika,12 h of curing time,45 min of marinating time and 2% of marinating salt addition,respectively.(5)Results showed that the four important factors to evaluate the sensory quality of stewed duck wing in principal order were the addition of curing salt,marinating time,the addition of paprika and the addition of spices.And the optimum processing conditions for stewed duck wing were 2% of curing salt addition,2% of spices,1% of paprika,6h of curing time,20 min of marinating time and 2% of marinating salt addition,respectively.When processed according to the optimum processing condition,the sensory qualities of stewed duck wings were better.更多还原