五香油鸽的炸制工艺优化

Optimization of the Frying Process for Five-Spice Oil Pigeon

摘要:

为了优化五香油鸽的炸制工艺参数，本研究以新疆本地塔里木鸽为实验材料，将油炸时间、油炸温度、油焖时间为影响因素，以炸制后五香油鸽的出品率、油脂含量及感官评价为考察指标，在单因素试验基础上筛选出较适宜的油炸条件与油焖时间，进一步采用Box-Behnken试验设计构建多项式回归方程模型，通过响应面分析确定五香油鸽的最佳炸制工艺参数。研究表明油炸时间为28.68 s、油炸温度为153.24 ℃、油焖时间为35 min时模型预测出品率为73.93%、油脂含量为4.40%及感官评分为9.37，而实际出品率为74.28%、油脂含量为3.62%及感官评分为9.54，与预测结果的相对偏差仅为1.81%、2.84%及1.86%。此条件下，炸制出的五香油鸽口感与品质最佳，平衡了产品出品率与营养品质之间的关系。如何将五香油鸽的制作工艺更好地应用到鸽肉产品工业化生产中，是今后所研究解决的重点问题。

Abstract:

In order to optimize the frying process parameters of five-spice oil pigeons, this study used the local Tarim pigeons of Xinjiang as the experimental materials, frying time, frying temperature and oil braising time as the influencing variables, and the yield, oil content and sensory quality of the resulting fried pigeons as the evaluation indices. Based on the results of the single-factor experiments, the most suitable frying conditions and oil braising time were determined. Box-Behnken experiment design was further used to construct a polynomial regression equation model, and response surface analysis was used to determine the optimal frying process parameters for the preparation of five-spice oil pigeons. The results showed that when the frying time was 28.68 s, frying temperature was 153.26 ℃, and oil braising time was 35 min, the predicted yield was 73.93%, oil content was 4.40%, and sensory score was 9.37. The actual yield was 74.28%, oil content was 3.62%, and sensory score was 9.54, which led to corresponding relative deviations, 1.81%, 2.84%, and 1.86%, respectively, from the predicted results Under these conditions, the fried pigeon had the best mouthfeel and quality, with a good balance between the product yield and nutritional quality. How to apply the production technology of five-spice oil pigeons to the industrial production of pigeon meat products is a key issue to be solved in the future.