低盐液熏腊肉加工工艺优化及品质分析

Processing Optimization and Quality Analysis of Low Salt Liquid Smoked Chinese Bacon

以湖南腊肉为研究对象,研究食盐添加量、滚揉时间、滚揉真空度和烟熏液添加量对腊肉品质的影响,采用单因素及响应面试验对加工工艺进行优化,并对比传统烟熏工艺与最佳液熏工艺对腊肉品质的影响。结果表明:通过单因素及响应面试验,得到低盐液熏腊肉最佳工艺参数为滚揉真空度0.08 MPa、食盐添加量2.28%、滚揉时间12.5 min、烟熏液添加量11%,腊肉感官评分达84.5分;相比于传统烟熏工艺腊肉,使用烟熏液制作的腊肉具有较高的水分含量和出品率,较低的盐含量,风味相似,且低盐液熏腊肉中苯并芘含量远低于传统烟熏腊肉。

The effects of salt addition,tumbling time,vacuum degree and liquid smoke concentration on the quality of Chinese bacon from Hunan were studied.These processing parameters were optimized using a combination of single factor experiments and response surface methodology,and the effect of the optimized liquid smoking process on the product quality was evaluated in comparison with the traditional smoking process.The results showed that the best processing parameters were as follows:vacuum degree 0.08 MPa,adding 2.28%salt,tumbling time 12.5 min,and liquid smoke concentration 11%.The sensory score of the Chinese bacon prepared using the optimized conditions was 84.5.It was found that the low salt liquid smoked Chinese bacon had higher moisture content and yield,and lower salt content than did traditional smoked Chinese bacon,but both possessed similar flavor.The content of benzopyrene in the former was far lower than in the latter.