食品与发酵工业2017，Vol.43Issue(10)：124-130,7.DOI:10.13995/j.cnki.11-1802/ts.014381
响应面优化腊肉脉动真空滚揉腌制工艺
Optimization of pulsation vacuum rolling rubbing process of bacon by response surface methodology
摘要
Abstract
In order to optimize the pulsation vacuum rolling-rubbing process of bacon,shorten the bacon pickled time,enhance its food quality,the effects of rubbing time,pulsation ratio (vacuum time/atmospheric pressure time) and marinade/meat ratio on marinade meat absorption rate,cooking loss were studied by single factor experiments and response surface methodology Box-Behnken design.The results showed that the optimal rolling kneading time was 6 h,pulsation ratio was 1.43 and marinade/meat ratio was 35％.Under these conditions,the predicted marinade juice absorption was 19.86％,cooking loss was 24.90％;the actual test values were 19.13％ and 25.11％ respectively.The match degree of marinade absorption rate and cooking loss between actual value and predicted value were 103.82％,and 99.16％.关键词
腊肉/Box-Behnken试验设计/响应面法/脉动真空滚揉腌制Key words
bacon/Box-Behnken design/response surface methodology/pulsating vacuum roll rubbing引用本文复制引用
张东,李洪军,甘潇,王鑫月,贺稚非..响应面优化腊肉脉动真空滚揉腌制工艺[J].食品与发酵工业,2017,43(10):124-130,7.基金项目
国家重点研发计划资助(2016YFD0401503) （2016YFD0401503）
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001) （cstc2014pt-gc8001）
