高 山¹，黄 静^1*，罗 丹^1*，唐人杰¹，后鹏飞¹，唐祠荣²，游敬刚¹

（1.四川省食品发酵工业研究设计院有限公司，四川成都 611130；

2.达州市宏隆肉类制品有限公司，四川达州 635027）

摘要：本文在传统肉脯制作工艺的基础上，以黄牛背脊肉为原料，固定烘烤温度为75 ℃，探究热风烘烤与热泵烘烤对原切牛肉脯品质的影响。结果表明：在相同烘烤时间下，热风烘烤于烘烤前90 min较热泵烘烤具有更低的水分含量与出品率，当烘烤时间超过90 min，水分含量与出品率均高于热泵烘烤，且最终水分含量与出品率高于热泵烘烤，分别为25.23 g/100 g、36.24%与19.59 g/100 g、30.56%；热风烘烤在烘烤过程中油脂受氧化程度高于热泵烘烤，具有更高的酸价，分别为0.72 mg/g与0.62 mg/g。在相同出品率下，热泵烘烤较热风烘烤有更好的色差值和感官评分，在出品率为45%时均达到最佳感官评分，分别为89.9分与80.3分。综上所述，热泵烘烤更适合原切牛肉脯的规模化生产，可以提高生产效率，降低油脂氧化程度，提升产品品质。

关键词：肉脯；工艺；热泵干燥；热风干燥

中图分类号：TS251.52   文献标识码：A   文章编号：1674-506X（2022）06-0066-0006

Effects of Different Roasting Methods on Related Characteristics Quality of Original Cut Beef Breast

GAO Shan¹, HUANG Jing^1*, LUO Dan^1*, TANG Renjie¹, HOU Pengfei¹, TANG Cirong², YOU Jinggang¹

（1.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu Sichuan 611130, China;

2.Dazhou Honglong Meat Products Co., Ltd., Dazhou Sichuan 635027, China）

Abstract：In this paper, based on the traditional processing technology of meat breast, with scalper back as raw material, fixed baking temperature of 75 ℃, to explore the effects of hot air baking and heat pump baking on the quality of raw cut beef breast. The results showed that: Under the same baking time, the hot air baking 90 min before baking has lower moisture content and yield than the heat pump baking, when the baking time exceeds 90 min, the moisture content and yield are higher than the heat pump baking, and the final moisture content and yield are higher than the heat pump baking. 25.23 g/100 g, 36.24% and 19.59 g/100 g, 30.56%, respectively. The oxidation degree of grease in hot air baking is higher than that in heat pump baking, and the acid value is higher, 0.72 mg/g and 0.62 mg/g, respectively. At the same yield rate, heat pump baking has better color difference value and sensory score than hot air baking. When the yield rate is 45%, the optimal sensory score is 89.9 and 80.3, respectively. In conclusion, heat pump baking is more suitable for the large-scale production of raw cut beef breast, which can improve the production efficiency, reduce the oxidation degree of oil and improve the product quality.

Keywords：preserved meat; technology; heat pump drying; hot air drying

doi：10.3969/j.issn.1674-506X.2022.06-010

收稿日期：2022-09-02

基金项目：四川省科技成果转移转化示范项目“秦巴山区特色牛肉制品——灯影牛肉成果转移转化示范项目”（2021ZHCG0076）

作者简介：高山（1996-），男，硕士，助理工程师。研究方向：畜产品加工。

*通信作者：黄静（1985-），女，硕士，高级工程师。研究方向：畜产品加工；罗丹（1990-），男，硕士，工程师。研究方向：奶制品。

引用格式：高山,黄静,罗丹,等.不同烘烤方式对原切牛肉脯品质相关特性的影响[J].食品与发酵科技,2022,58(6):66-71.