传统酱卤禽肉制品卤煮过程中的火候机制研究

Traditional Chinese pot-stewed meat products originated from Chinese cuisine cultures is the typical representative of traditional meat products, and its key technology is the control of duration and degree of heating. However, very limited work on the mechanism of duration and degree of heating has been done resulting its control mainly on experiences. It has become the key scientific problems restricting the modern production. Taking chicken as research object and pot-stewed chicken product processing as a model，the project starts with the effect of cooking degree on changes of physico-chemical indexes and quality characteristics of the pot-stewed chicken products, establishes the dynamic models reflecting the effect of cooking degree on physicochemical indexes and quality characteristics, and builds the relationship among cooking degree, physicochemical indexes and quality characteristics, and explains the alterations of texture, flavour and quality characteristics during cooking using physicochemical and structure analysis, and furthermore putforwards the mechanism of cooking degree on pot-stewed poultry products. The project will provide theoretical support for modernization of traditional pot-stewed meat products, and it maybe possible for presenting experiences and ideas for other traditional pot-stewed meat products.

酱卤肉制品起源于中国传统烹饪文化，是中国最具代表性的传统肉制品，其技术核心在于火候的控制。然而，火候的作用机制一直缺乏研究，对火候的控制一直依赖经验，成为制约酱卤肉制品生产技术现代化改造的科学难题。为此，本项目以鸡肉为研究对象，以卤鸡制品加工为模型，从研究卤煮过程中火候制度对卤鸡产品理化指标和品质特性变化的影响规律入手，建立火候制度对卤鸡产品理化指标和品质特性影响的动力学模型，构建火候、产品理化指标和品质特性三者之间的关系模型，采用理化和结构分析手段研究卤煮火候制度对产品理化指标变化的作用机理，揭示火候制度对卤鸡产品质构、风味等品质特性影响的内在机制，阐明鸡肉卤煮过程中风味、质构等品质指标的变化机理，揭示酱卤禽肉制品卤煮过程的火候机制。本项目的实施将为我国酱卤肉制品产业的现代化工艺改造提供理论支撑，并为其它酱卤肉制品加工理论研究提供经验与思路。

酱卤肉制品是我国最具代表性的传统肉制品，其核心卤煮工艺对产品的品质起决定性作用。卤煮工艺效果主要取决于加工期间的火候掌握。到目前为止，人们对火候的把握还保留在经验层面上，酱卤肉制品一直延续作坊生产、现做现销的模式，没有定量化和规范化管理，产品质量不稳定，卫生不可靠。火候的作用机制一直缺乏研究，成为制约酱卤肉制品生产技术现代化改造的科学难题。. 本项目针对传统禽肉制品加工过程中“经验”式的加工工艺控制，首次实现卤煮过程中火候的量化控制，探讨不同火力与温度时间组合对卤鸡肉理化指标和品质指标的影响规律，建立火候制度与卤鸡品质和指标之间的数学关系，构建火候制度对卤鸡品质影响的动力学模型。结果表明：随着煮制时间延长，卤鸡腿的出品率、总巯基逐渐降低,剪切力先变大后变小再变大，活性巯基先缓慢升高后下降，非蛋白氮含量升高；随着煮制温度的升高，卤鸡腿的出品率、活性巯基、总巯基、非蛋白氮含量降低。煮制温度高于85℃，时间多于60 min时鸡汤与卤鸡肉中形成挥发性风味的成分开始发生作用。两种火力卤鸡腿滋味变化主要发生在煮制前期，仅低于85℃大火煮制发生在煮制后期。通过Origin软件得到Polynomial2D、Rational2D、Poly2D、Rational Taylor、Parabola2D等5种方程可以用于模拟不同火候下卤鸡腿出品率、蒸煮损失、活性巯基、总巯基、非蛋白氮含量的变化，实现卤煮过程的不间断预测；而无法构建火候对剪切力、总氮等指标影响的模型。75℃-100℃，50min是卤鸡腿品质和理化指标突变的拐点；卤鸡腿的最佳煮制条件为大火加热至85℃-90℃后小火保温60 min-90 min。本项目将为我国酱卤肉制品产业的现代化改造提供理论支撑，并为其它酱卤肉制品加工理论研究提供经验与思路。