人参烤鸡工艺配方优化与品质分析
目的 以东北多年移植人参和农村家养三黄鸡为主要原料研制一种人参烤鸡新产品并对其进行品质检测。方法 通过单因素试验(腌制时间、腌制温度、单次滚揉时间、滚揉次数)得出较优结果。再通过正交试验研究最佳腌制滚揉工艺参数, 并对人参烤鸡品质进行测定。结果 腌制时间、腌制温度、单次滚揉时间、滚揉次数对人参烤鸡感官品质影响显著; 人参烤鸡最佳工艺参数为腌制时间1.5 h、腌制温度10 ℃、单次滚揉时间5 min、滚揉次数3次, 此条件下制得的人参烤鸡产品最佳。结论 本研究为人参和农村家养三黄鸡深加工开辟一条新途径, 为高品质人参鸡的开发研究提供借鉴参考。
Objective To develop a new product of ginseng roast chicken with transplanted ginseng from northeast China and domestic sanhuang chicken from country, and analyze its quality. Methods Salting time, salting temperature, single tumbling time and tumbling times were tested to get optimum results. Orthogonal experimental design was studied to obtain the optimal process parameters. Then the quality of ginseng roast chicken was analyzed. Results The single factor test and orthogonal test proved that salting period, salting temperature, single tumbling period and tumbling times significantly influence the organoleptic quality of ginseng roast chicken. The optimum technology parameters were as follows: salting time was 1.5 h, salting temperature was 10 ℃, single tumbling time was 5 min and tumbling times was 3 times. Conclusion This research presents a new possibility for deep-processing of ginseng and domestic sanhuang chicken from country, and provides references for developing high-quality ginseng chicken.
标题：人参烤鸡工艺配方优化与品质分析
英文标题：Processing formula optimization and quality analysis of ginseng roast chicken
作者：
周亚军 吉林大学食品科学与工程学院
齐梦圆 吉林大学食品科学与工程学院
周媛媛 吉林大学食品科学与工程学院
纪宗妍 吉林大学食品科学与工程学院
谭大伟 吉林大学食品科学与工程学院
齐麟 吉林大学食品科学与工程学院
陈治旭 吉林大学食品科学与工程学院
中文关键词:人参,三黄鸡,烤鸡,工艺优化,
英文关键词:ginseng,sanhuang chicken,roast chicken,process optimization,
发表日期：2017-05-08
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