烟熏火腿色泽控制工艺技术研究

Study on color control technology of smoked ham

实验以烟熏火腿为对象,分析原料肉、复配色素、烟熏工艺及烟熏材料对烟熏火腿褪色的影响。采用色差仪检测不同原料肉储藏时间生产的产品褪色情况;采用色差仪检测不同复合色素组合生成的产品褪色情况;采用色差仪检测不同烟熏工艺及烟熏材料生产的产品褪色情况。保存期内的原料肉储藏时间对生产出的烟熏火腿L值、a值和b值均无显著影响(p>0.05);优化色素配方制作的烟熏火腿L值、a值均高于原配方色素组合制作的产品(p<0.05),b值低于原配方色素组合制作的产品(p<0.05);优化色素配方制作的烟熏火腿经光照后△E值显著低于原配方色素组合制作的产品(p<0.05);"工艺一"所生产的烟熏火腿L值、a值均高于"工艺二"组产品(p<0.05),b值低于"工艺二"组产品(p<0.05);"工艺一"生产的烟熏火腿经光照后△E值显著低于"工艺二"生产的产品(p<0.05);使用梨木烟熏的火腿经光照后△E值显著低于苹果木、枣木及车间木屑(p<0.05)。经优化后的复配色素、烟熏工艺及烟熏材料能够有效提高产品上色效果,延缓褪色。

Smoked ham was taken as research object, and the effect of raw meat, compound ments, smoking technology and smoking materials on fading of smoked ham was analyzed. The difference meter was adopted, and the fading situations of different storage time were detected. The fading situations compound pigments combination were detected. The fading pig- color products which were produced by raw meat in of products which were produced by different situations of products which were produced by different smoking technology and Smoking materials were detected. The storage time of raw meat during storage period had no significant effect on L value, a value and b value of produced smoked ham（p 〉0. 05） mula were both The L value and a value of smoked ham which was made by the optimal pigments for- higher than the product made by original pigments formula combination （ p 〈 0.05 ）, and b value was lower than that of the original pigments formula combination product （ p 〈 0.05 ）. After illu- mination, the A E value of smoked ham which was made by the optimal pigments formula was significant- ly lower than that of the original pigments formula combination product （ p 〈 0.05 ）. The L value and a value of smoked ham which was made by ＂technology one＂ were both higher than the product made by ＂ technology two＂ （p 〈 0. 05） , and b value was lower than the product made by ＂ technology two＂ （p 〈 0.05 ）. After illumination, the AE value of smoked ham which was made by ＂technology one＂ was significantly lower than the product made by ＂technology two＂ （p 〈 0.05）. After illumination, the AE value of smoked ham which was smoked by peer wood was significantly lower than the product smoked by apple wood, jujube wood and workshop sawdust （p 〈 0.05）. The optimal compound pigments, smoking technology and smoking materials could effectively improve the colorizing effect and delay the fading.