该研究将枇杷膏作为主要配料在肉糜中添加,制备枇杷风味猪肉脯。通过单因素试验优化加工工艺条件,以产品感官评价、质构特性、水分含量和出品率为考察指标,确定最佳工艺参数。结果表明,枇杷膏添加量、烘干温度、烘干时间、烤制温度、烤制时间对肉脯的感官评价、硬度、咀嚼性、水分含量和出品率有显著影响。枇杷膏添加量30%(质量分数)、烘干温度65 ℃、烘干时间5 h、烤制温度140 ℃、烤制时间5 min条件下加工的肉脯呈鲜艳的棕红色,枇杷风味和烤肉香味浓郁,甜中微咸,硬度和咀嚼性适中,具有良好的感官品质。
The experiment added loquat paste as the main ingredient to the minced meat for the preparation of preserved dried pork slices with loquat flavor. The processing conditions were optimized through a single-factor test by examining the indicators of product sensory evaluation, texture characteristics, moisture content and production yield. The results showed that the amount of loquat paste addition, drying temperature, drying time, baking temperature and baking time significantly affected the sensory evaluation, hardness, chewiness, moisture content and production yield of dried pork slices. The dried pork slice was processed under the following conditions: 30% addition of loquat paste with drying temperature of 65 ℃ for 5 h, and accompanied by baking temperature of 140 ℃ for 5 min, which got the higher sensory score. The products were bright brownish red and with a strong loquat flavor and barbecue aroma. It tastes sweet and a little salty, and had a moderate hardness and chewiness.
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