均匀设计法优化冷鲜肉低温干燥工艺

Optimization on processing of low-temperature drying of chilled meat by uniform design method

利用低温食品干燥机在0~10℃运行,全年模拟冬季气候,用于低盐化无添加风干冷鲜肉,采用单因素实验法和均匀设计法优化了冷鲜肉低温干燥的最佳工艺,并对比分析了低温干燥与自然晾晒及热风干燥两种干燥方式的产品品质差异。结果表明：冷鲜肉的最佳低温干燥工艺为：5℃、60%湿度、干燥72h;产品外观整齐、色泽鲜嫩、腊味浓郁,含水率为60.2%,口感爽滑软硬适中,产品品质达到最佳状态;低温干燥与自然晾晒及热风干燥两种干燥方式相比,低温干燥产品品质优势明显。

The low- temperature food drying equipment was running at 0- 10℃ to simulate the winter climate. The chilled meat with little salt and without food additives was dried. Through single factor experiment and uniform design method,the optimal processing technology was optimized. The quality differences of product processed by low- temperature drying,natural drying and hot air drying was compared and analyzed. The result showed that the optimal low- temperature drying technology of chilled meat was 60% humidity,dried 72 h at 5℃. The quality of product reached the best state with neat appearance,fresh color,cured flavor,smooth taste and modest hardness and the moisture content was 60. 2%. The product processed by low- temperature drying technology had significant advantages compared with natural drying and hot air drying.