期刊论文

中文

食品科技

1005-9989

2022

47

7

95-100

大宗粮油精深加工教育部重点实验室2020年度开放课题(2020JYBQGDKFB19)。

本校为第一机构

为探究香辛料粉碎目数对减盐卤鸭腿品质特性的影响,以未粉碎的香辛料为对照,选取粉碎程度为20~220目的香辛料为研究对象,通过检测减盐卤鸭腿的理化特性、食用品质特性以及挥发性风味物质,阐明了使用不同粉碎目数的香辛料卤制鸭腿对其品质特性的影响。研究结果表明,使用粉碎后的香辛料卤制鸭腿能够显著降低氯化物含量、灰分含量,抑制贮藏过程中的微生物生长,并能改善减盐卤鸭腿的食用品质以及香味成分,尤其是当粉碎目数为60~100目时,减盐卤鸭腿的各项指标最佳。

This experiment took the non crushed spices as the control,and selected spices with crushing degree of 20~220 mesh as the research object,in order to explore the effect of crushed mesh number of spices on the quality characteristics of crushed mesh number of spices.The physicochemical properties,edible quality characteristics and volatile flavor substances were investigated to clarify the effects of different crushed spices on the quality characteristics of reduced salt braised duck legs.The results showed that using the crushed spices to braise duck legs could significantly reduce the chlorid...