基于万能蒸烤箱的猪里脊肉熟制工艺的优化研究

Research on Process Optimization of Cooked Tenderloin in Selfcooking Center

以万能蒸烤箱为加热设备,食品感官评定为试验指标,运用单因素优选法和正交试验方法分析加热温度、加热时间和加热湿度对猪里脊肉的感官品质的影响,确定出万能蒸烤箱对猪里脊肉制熟最适宜的加工条件。结果表明:在万能蒸烤箱加热的过程中,最佳工艺的加热温度为210℃、加热湿度为60%、加热时间为15min,湿度成为最重要的加热因素,这有别于传统的加热设备。

With selfcooking center as the heating equipment and sensory evaluation as the experimental index, the article analyzed effects of heating temperature, time and humidity on cooked tenderloin by single factor op- timization method and orthogonal test. The optimum processing conditions were obtained for cook tenderloin as follows： heating temperature 210℃, heating humidity 60%, and heating time 15min. Humidity comes above the other two factors, which makes selfcooking center different from traditional heating equipments.