期刊论文

Optimization of Addition Process of Cinnamon Extract in Braised Duck Leg and Its Effect on Physicochemical Quality

中文

中国调味品

1000-9973

2023

48

04

37-42+49

10.3969/j.issn.1000-9973.2023.04.007

湖北省重点研发基金项目(2020BBA046)。

本校为第一机构

为解决传统卤制产品品质不稳定等问题，推动卤鸭腿标准化生产的发展，该研究使用桂皮提取液替代传统桂皮香辛料，采用单因素试验和响应面实验优化酱卤鸭腿中桂皮提取液添加工艺，并对比分析桂皮香辛料与桂皮提取液卤制鸭腿的感官品质与理化品质。结果表明，当桂皮提取液与鸭肉比例为15 mL/100 g、卤制15 min时添加桂皮提取液、卤制55 min时，鸭腿的综合分最高，为0.84,鸭腿感官评分为90.24分，出品率为64.66%。在卤制结束后，使用桂皮提取液卤制的鸭腿L*值、a*值相较于桂皮香辛料组提升了5.62%和25.38%,剪切力下降了4.81%, TBARS值和POV相较于使用桂皮香辛料卤制的鸭腿降低了16.90%和15.94%。综...

To solve the problems of unstable quality of traditional braised products and promote the development of standardized production of braised duck leg,in this study,cinnamon extract is used to replace traditional cinnamon spice,the addition process of cinnamon extract in ...MORE To solve the problems of unstable quality of traditional braised products and promote the development of standardized production of braised duck leg,in this study,cinnamon extract is used to replace traditional cinnamon spice,the addition process of cinnamon extract in braised duck leg is optimized by single factor exper...