金华火腿发酵成熟现代工艺及装备研究

Modern process and equipment for fermenting-ripening of Jinhua ham

跟踪金华火腿传统工艺方法，研究火腿发酵成熟现代工艺、研制工艺装备；发酵成熟现代工艺保持“低温脱水、中温发酵、高温成熟”传统工艺特色，按照“强化高温成熟、缩短工艺时间”原则正交试验，并优化现代工艺参数。结果表明：现代发酵成熟45～80d比传统工艺时间缩短55．5％～70％；火腿脱水率和工艺时间与温、湿度密切相关，80d火腿脱水率（29．43％±1．16％）已超过传统工艺水平，风味达到传统一级火腿水平，且火腿肉面没有霉菌斑点；现代发酵成熟工艺装备能实现温湿度和进风量等工作参数的自动控制，以火腿脱水率为目标函数进行的现代工艺回归优化结果与火腿感官品质评定结果有良好的一致性。

Modern process for fermenting-ripening of Jinhua ham was studied by tracing traditional process of Jinhua ham, and the equipment was developed. The orthogonal experiment was carried out according to the principle of ＂strengthening high temperature for ripening and shortening the processing time＂, keeping traditional processing feature of ＂ low temperature dehydration, mid-temperature fermenting and high temperature ripening＂, and modern processing parameters were optimized. Results show that the time of modern processing （45～80 d） is shortened 55.5%～70% of traditional processing time. Dehydrate ratio of the ham is strongly correlative with processing time, temperature and humidity. The dehydrate ratio of Jinhua ham fermented with modern proccessing for 80 d（43%±1.16%） has exceeded the traditional level, the flavor of Jinhua ham fermented with modern processing for 80 d has attained or exceeded the level of the first grade traditional Jinhua ham, and its meat surface has no mildew spots. Processing parameters such as temperature, humidity and fresh air input can be automatically controled by using the modern equipments developed in this research. The optimum processing conditions obtained through the regression analysis based on dehydrate ratio of ham, had well consistency with the results of sensory evaluation test.