摘要
为进一步开发鸭肉及其副产物,以感官评分为评价指标,采用单因素和正交试验研究鸭肉糕的加工工艺。结果表明:当鸭肉与猪肥膘肉配比8:2、β-环状糊精添加量0.03%、复合香辛料添加量0.08%、烘烤温度200℃、烘烤时间25min时,鸭肉糕的弹性、切面孔洞、口感、嫩度、风味与色泽等感官性状均十分优良,感官评分为8 7.3 0。该工艺条件可行,所得产品营养、方便,可望开发。
In this study, we developed a novel cake with the addition of duck and optimize the formula and making process using one-factor-at-a-time combined with orthogonal array design method. The optimal formula and making process were found to be： duck -pork fat mixture at a ratio of 8：2, 0.03% β-cyclodextrin, 0.08% compound spices, 200 ℃ baking temperature and 25 min baking time. The resulting duck cake was excellent in springiness, pores on the cross-section, taste, tenderness, flavor and color with a sensory evaluation score of 87.30. The proposed process is feasible and can provide nutritional and convenience products, suggesting promising application potential.
出处
《肉类研究》
2011年第11期25-28,共4页
Meat Research
关键词
鸭肉糕
加工工艺
烘烤
duck cake
processing technology
baking
