香茅草烤鸡翅的工艺优化及品质分析

Process optimization and quality analysis of broiled chicken wings with lemongrass

中文关键词:  香茅草  鸡翅  质构仪  加工工艺

英文关键词:lemongrass  chicken wings  texture analyzer  processing technology

中文摘要:

      目的 以香茅草和新鲜鸡翅为主要原料, 研制一种香茅草烤鸡新产品。方法 采用单因素实验(腌制时间、腌制温度、香茅草添加量)和正交实验确定最佳工艺参数, 并通过感官评定和质构仪(texture profile analysis, TPA)指标, 分析烤制温度及时间对香茅草烤鸡翅品质的影响。结果 香茅草烤鸡翅的最佳腌制工艺为: 腌制时间1.5 h, 腌制温度10 ℃, 香茅草添加量0.5 g。温度及时间对香茅草烤鸡翅的硬度、咀嚼性的影响, 有显著性差异(P<0.05), 温度对弹性的影响, 差异不显著(P>0.05)。发现烤制温度为210 ℃, 时间为22 min时, 香茅草烤鸡翅的硬度、咀嚼性测定值最大。结论 此工艺下得到的产品, 色泽焦黄, 鸡肉香味浓郁, 柠檬味持久, 可以为香茅草烤鸡翅的工艺研究提供一定的借鉴。

英文摘要:

      Objective To develop a new product of roasted chicken with lemongrass and fresh chicken wings. Methods Single factor experiments (preservation time, preservation temperature, citronella addition) and orthogonal experiments were used to determine the best process parameters, and through sensory evaluation and TPA (texture profile analysis) indicators, the influence of baking temperature and time on the quality of lemon grass roast chicken wings were studied. Results The best curing process of lemongrass roasted chicken wings was: curing time 1.5 h, curing temperature 10 ℃, addition amount of lemongrass 0.5 g. The effect of temperature and time on the hardness and chewability of lemongrass roasted chicken wings was significantly different (P<0.05), but the effect of temperature on elasticity was not significant (P>0.05). It was found that when the baking temperature was 210 ℃ and the time was 22 min, the hardness and chewability of the lemongrass roasted chicken wings were the largest. Conclusion The product obtained under this process has a brown color, rich chicken flavor, and long-lasting lemon flavor, which can provide a certain reference for the technology research of roasted chicken wings with lemongrass.