微波干燥条件对乌龙茶风味猪肉脯品质的影响

Effect of Microwave Drying Conditions on Quality of Preserved Pork with Oolong Tea Flavor

在传统猪肉脯的生产上将乌龙茶粉与之进行结合,改善了肉脯原有的不足,更符合当代年轻人对于低脂、多样性的追求。以微波功率、微波干燥时间、烘烤温度、烘烤时间为因素,设置3个水平,进行L_9(3~4)正交试验,获得微波干燥乌龙茶风味猪肉脯的最佳工艺条件为微波功率400 W,微波干燥时间10 min,烘烤温度200℃,烘烤时间3 min,这样可以得到乌龙茶风味浓郁、色香形俱佳的乌龙茶风味肉脯。

The combination of oolong tea powder in the production of traditional pork jerky has improved the original deficiency of the pork jerky and is more in line with the modern young people’s pursuit of low fat and diversity.Taking the power of microwave,microwave drying time,baking temperature,baking time as factors,three levels were set for L 9(3 4)orthogonal test,to obtain optimum process conditions of microwave drying oolong tea flavor preserved pork:microwave power 400 W,microwave drying 10 min,baking temperature 200℃,baking 3 min.Thus we got the flavor of oolong tea strong,oolong tea flavored preserved pork with good color,aroma and shape.