为缩短腊肉腌制时间,提升其食用品质,在单因素试验的基础上,应用Box-Behnken试验设计及响应面分析法研究滚揉时间、脉动比(真空时间/常压时间)和液肉百分比三因素对腌制液吸收百分比、蒸煮损失的影响,确定最佳脉动真空滚揉腌制工艺。结果表明,腊肉最佳脉动真空滚揉腌制工艺为滚揉时间6 h、脉动比1.43、液肉百分比35%。在此条件下预测的腌制液吸收百分比为19.86%,蒸煮损失为24.90%,经验证的试验值分别为19.13%和25.11%,腌制液吸收百分比和蒸煮损失的实际值与预测值吻合率分别达到103.82%和99.16%。

In order to optimize the pulsation vacuum rolling-rubbing process of bacon,shorten the bacon pickled time,enhance its food quality,the effects of rubbing time,pulsation ratio(vacuum time/atmospheric pressure time)and marinade/meat ratio on marinade meat absorption rate,cooking loss were studied by single factor experiments and response surface methodology Box-Behnken design.The results showed that the optimal rolling kneading time was 6 h,pulsation ratio was 1.43 and marinade/meat ratio was 35%.Under these conditions,the predicted marinade juice absorption was 19.86%,cooking loss was 24.90%;the actual test values were 19.13% and 25.11% respectively.The match degree of marinade absorption rate and cooking loss between actual value and predicted value were103.82%,and 99.16%.