The Optimization Process Study Of Rongchang Roast Suckling Pig Based On The Texture Characteristics

The topics determine the technology parameters of roast suckling pig by optimizing the far-infrared processing technology of roast suckling pig with high-quality suckling pig of RongChang County,ChongQing City,on the base of traditional roast suckling pig technology.And then the topics analysis the impact of the texture of roast suckling pig on formula and process in far-infrared baking,and expect to be a baking process technology of the drying products surface,rich roasting flavor,and enticing taste.The topics provide scientific and practical theoretical basis and process parameters for the industrial production of roast suckling pig.Integrating traditional production and modern advanced technology of the RongChang roast suckling pig will be helping for the standardization and industrial production of traditional food.The topics use the objective evaluation of RongChang roast suckling pig to replace the subjective texture evaluation,and lay the theoretical foundation for achieving quality control of RongChang roast suckling pig.The results are as follows:1 The impact of flavor and texture on the processing technology of roast suckling pigThe chapter determines the best dosage of the mixed spice,salt and sugar with flavor scores to be a response and determines the best dring,roast temperature and time in the baking with sensory evaluation to be a response.And then the chapter takes the response surface analysis and establishs a return model.Finally,it comes to be the best process parameters:①The best formula:Salt 1.99%;Suqar 1.15%;Mixed spice 1.77%(Pepper 0.5%,Nutmeg 0.5%,Fennel 0.5%,Others 0.27%);Nitrite 0.015%.②The best technology:Pickling time 48h;Drying temperature 45℃;Drying time 4h;Roast temperature:low temperature 110.5℃,high temperature 167℃;Roast time: low-temperature time 9.3min,high-temperature time 17.2min.2 The impact of processing on the texture of roast suckling pig①The impact of nitrite on the texture of roast suckling pigThe texture of roast suckling pig occurred significant changes after adding nitrite.With the increase of nitrite added amount,Hardness,Adhesiveness,Springness and Chewiness are also increasing,but Resilience and Cohesiveness are reducing. Hardness and Chewiness increased significantly,while the Adhesiveness and Springness increased unsignificantly.And Resilience reduced significantly,but Cohesiveness not.The reason is that nitrite and bacon component occurring response after adding nitrite so as to change the overall texture of roast suckling pig.The reduction of water results in the increasing of Hardness and Chewines.The max shearing force,skin elasticity and working of shearing of the roast suckling pig are increasing with the nitrite added amount increased,but unsignificantly increased.②The impact of roasting stage on the texture of roast suckling pigThe chapter analysises the correlation between processing technology and texture of roast suckling pig with hardness and max shearing force to be responses,and establishses a return model.Through the analysis of variance,the correlation between hardness and drying temperature and time is significant,and the correlation between hardness and soasting temperature and time is significant comparedly.The hardness increaseses with drying and roasting temperature and time increasing.The correlation between the max shearing force and drying temperature and time is significant comparedly.The max shearing force increaseses with drying temperature and time increasing,but the correlation between the max shearing force and roasting temperature and time is unsignificant.3 The analysis of the correlation between texture parameters and the texture of roast suckling pigThe chapter take the texture determination of roast suckling pig and calculate the Pearson correlation coefficient of the sensory evaluation and results so as to prove that the correlation between texture parameters(TPA and Shearing) and sensory evaluation of roast suckling pig is significant comparedly.In the TPA determination, the correlation between sensory evaluation of back and hardness or springness is significant extremely and positively.And the correlation between sensory evaluation of back and cohesiveness,chewiness or resilience is significant positively.And the correlation between the abdominal sensory evaluation and hardness is significant extremely and positively,The correlation between the abdominal sensory evaluation and adhesiveness is significant extremely and negatively.The correlation between abdominal sensory evaluation and cohesiveness,chewiness,resilience or springness is significant positively.The correlation between sensory evaluation of leg and hardness is significant extremely and positively.The correlation between sensory evaluation of leg and cohesiveness,chewiness,resilience or springness is significant positively.The correlation between the sensory evaluation of leg and adhesiveness significant negatively.