营养组合肉干成型工艺的优化

Optimization of Forming Technology on Nutritious Combined Dry Meat

综合利用肉干碎末,采用组合技术生产新型肉干制品。以通用旋转组合试验分析了复合胶凝剂添加量、成型压力和脂肪添加量三因子及其交互作用对营养组合肉干成型的影响。分别建立了营养组合肉干的剪切力Y1、硬度Y2与复合胶凝剂添加量X1、油脂添加量X2、肉干成型时所需的压力X3的数学回归模型,并对三因子的最优组合进行了定量探讨。结果表明:营养组合肉干成型的最优生产工艺参数为:复合胶凝剂与油脂的添加量分别为10%和8%,肉干的成型压力约15kg。在此工艺条件下生产的营养组合肉干的剪切力较小(3.68kg),硬度适中(6.5kg/cm2),产品品质优良。

Powdery remnant of dry meat was comprehensively utilized to develope a new dry meat product by component technique in the study. Basing on the rotating combination experiment, the effects of composite gelatining agent content, forming pressure and adding amount of fat and their interactions on the forming of nutritious component dry meat were studied. Meanwhile, the regression equation of Y1 （shear force）, Y2 （hardness）, X1 （composite gelatining agent content）, X2 （adding amount of fat） and X3 （forming pressure） were established respectively. Furthermore, the optimum combination of three factors were also analyzed. The results showed the best forming parameters of nutritious component dry meat were adding the amount of composite gelatining agent 10%, fat 8%, and forming pressure 15 kg, the product prepared at this condition had a good quality with small shear force （3.68 kg） and appropriate hardness （6.5 kg/cm） .