摘要
以万能蒸烤箱为加热设备,食品感官评定为试验指标,通过单因素试验确定鸡丁预熟工艺的加热温度、加热时间和加热湿度的因素水平,并运用正交试验优化工艺参数。结果表明:在万能蒸烤箱的加热过程中,最佳工艺的加热温度为115℃,加热时间为5min,加热湿度为90%,湿度成为重要的影响因素,这有别于与传统加热设备相关联的火候。
With selfcooking center as the heating equipment and sensory evaluation as the experimental index, heating temperature, time and humidity for precooked processing technology of diced chicken were determined by single factor test. The technology parameters were optimized by orthogonal test. The result showed that the best processing technology was with heating temperature 115℃, heating time 5min and heating humidity 90%. In this processing technology, heating humidity was a significant factor, which differed from duration and degree of heating with traditional heating equipment.
出处
《扬州大学烹饪学报》
2013年第3期15-17,共3页
Cuisine Journal of Yangzhou University
关键词
万能蒸烤箱
鸡丁
感官评定
正交试验
selfcooking center
diced chicken
sensory evaluation
orthogonal test
