摘要
三杯鸡预制菜的调味和预熟制工艺参数直接决定成品的适口性。该研究采用正交试验探究了调和油、酱油、米酒的添加量对三杯鸡预制菜感官品质的影响,并对比不同预熟制工艺参数(煸炒时间和上汁上味时间)下三杯鸡预制菜的出品率、水分含量、色泽和质构,结合感官评价优化三杯鸡预制菜的加工工艺。结果表明,三杯鸡预制菜的最佳加工工艺为调和油添加量2.5%、酱油添加量(生抽∶老抽为6∶1)6.25%、米酒添加量4.0%、预熟制时间7 min(煸炒时间5 min、上汁上味时间2 min),在此工艺参数下三杯鸡预制菜产品的感官评分最佳,色泽酱红且有光泽,香气浓郁,口感适宜。
The seasoning and pre-cooking technology parameters of three-cup chicken prepared dish directly determine the palatability of the finished product.In this study,orthogonal test is used to investigate the effects of the addition amount of blended oil,soy sauce and rice wine on the sensory quality of threecup chicken prepared dish,and the yield,moisture content,color and texture of three-cup chicken prepared dish under different pre-cooking technology parameters(stir-frying time and juicing and flavoring time)are compared.Combined with the sensory evaluation,the processing technology of three-cup chicken prepared dish is optimized.The results show that the optimal processing technology of three-cup chicken prepared dish is the addition amount of blended oil of 2.5%,the addition amount of soy sauce(light soy sauce∶dark soy sauce is 6∶1)of 6.25%,the addition amount of rice wine of 4.0%,and pre-cooking time of 7 min(stir-frying time of 5 min and juicing and flavoring time of 2 min).Under these technology parameters,the sensory score of three-cup chicken prepared dish is the best,with glossy red color,rich aroma and suitable taste.
作者
唐菊莲
赵疆川
高新建
刘雯祯
谢冬丽
蔡志鹏
沈勇根
TANG Ju-lian;ZHAO Jiang-chuan;GAO Xin-jian;LIU Wen-zhen;XIE Dong-li;CAI Zhi-peng;SHEN Yong-gen(College of Food Science and Engineering,Jiangxi Agricultural University,Nanchang 330045,China)
出处
《中国调味品》
北大核心
2025年第4期125-131,共7页
China Condiment
基金
江西省研究生创新专项资金项目(YC2023-S411)。
关键词
三杯鸡
预制菜肴
调味工艺
预熟制工艺
three-cup chicken
prepared dish
seasoning technology
pre-cooking technology
作者简介
唐菊莲(1998-),女,硕士,研究方向:农产品加工;通信作者:沈勇根(1971-),男,教授,硕士,研究方向:果蔬加工与贮藏。
