不同干制方式对牦牛杂预制产品品质的影响

Effects of Different Drying Methods on theQuality of Prefabricated Yak Offal Products

为了解干制条件对牦牛杂预制产品品质的影响,本试验以水分含量、复水性和感官评价为指标,研究了热风和真空冷冻两种不同的干制方式对牦牛杂产品的影响,并确定了干制工艺。结果表明,用50℃热风干制方法干制6 h,牦牛杂水分含量为7.23%,复水性为94.53%;在-30℃真空冷冻干燥12 h,牦牛杂水分含量为6.20%,复水性为94.23%。通过两种干制方式的对比分析发现,真空冷冻干制效果最佳,预制牦牛杂产品色泽诱人,组织均匀细腻,香气浓郁,具有良好的食用品质。

In order to understand the influence of drying conditions on the quality of prefabricated yak offal products,the effects of hot air drying and vacuum freezing drying methods on the quality of yak mixed products were studied with the indexes of water content rehydration and sensory evaluation.The results of drying process were as follows:hot-air drying method:50℃drying for 6 h,the water content of the prepared yaks was 7.23%,and the rehydration was 94.53%.Vacuum freeze drying-30℃drying for 12 h,the prepared yak mixed water content is 6.20%,rehydration is 94.23%;Through the comparative analysis of the two drying methods,it was found that vacuum freeze-drying had the best effect,and the premade yak mixed products had attractive color,uniform and delicate tissue,rich aroma and good edible quality.