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投稿时间：2015-07-13
投稿时间：2015-07-13
中文摘要: 以烧鸡为研究对象，对烧鸡加工工艺的关键因素进行了单因素试验，研究了油炸温度、油炸时间、煮制温度及 煮制时间对烧鸡品质的影响。在单因素试验的基础上，利用正交试验和模糊数学综合评判法对烧鸡的色泽、气味、组织 状态以滋味进行了感官特性的分析，优化了烧鸡的的加工工艺。研究结果表明：在油炸温度为 170 ℃、油炸时间为 70 s、 煮制温度 100℃、煮制时间为 1.5h 的条件下，制作出的烧鸡为最佳，色泽金黄、肉丝粉白、咸淡适中、五香浓郁、可口不腻。
Abstract:The single factor experiment of chicken was designed， which investigated the effects of factors including the frying temperature， the frying time， cooking temperature and cooking time and optimized the preparation process of roast chicken. The orthogonal experiment and fuzzy mathematical method were adopted according to the single factor experiment. The variable including color， odor， microstructure and taste were selected to evaluate the quality of roast chicken， thus processing technology was improved. The research results showed that 170 ℃ of the frying temperature， 70 s of the frying time， 100 ℃ of cooking temperature， and 1.5 h of cooking time were the best ratio of roast chicken. The roast chicken based on the above experimental conditions was golden color， white shredded， delicious.
文章编号：201603005 中图分类号： 文献标志码：A
基金项目:河南省教育厅自然科学技术研究项目（13A550252 、2011A550004）
| Author Name | Affiliation |
| LIU Chao-jian， KANG Huai-bin* | College of Food ＆Bioengineering，Henan University of Science and Technology， Luoyang 471023，Henan， China |
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