Study On Technology Of Vacuum Microwave Puffing Goose Drying And Its Product Evelopment

Vacuum microwave puffing is a new food processing technology,which combines the high efficiency of microwave heating and low temperature of vacuum drying.The product has the characteristics of light texture,loose structure,crisp taste,high retention of nutrients,which has a broad market development prospects.This topic used nutrient-rich goose as material,the main processing condition of goose meat and the processing technology of vacuum microwave puffed goose were studied.At the same time,the safety and shelf life of product were studied,and took the development of a series of flavor products.The specific tests content were as follows: 1 Determination of the optimum condition of goose slicesTook goose breast cleaning,slicing.Using low temperature(4?)standing pickled method,by measuring the absorption rate of the pickled liquid and the rate of compression loss to optimize the pickling conditions.The results showed that the optimum conditions for pickling were 2% of salt,20% of water and 1.5h of pickling.2 Optimization for processing technology of vacuum microwave puffing gooseTook the best pickled under the conditions of goose slices,using vacuum microwave puffing technology,by measuring the product texture,sensory and puffing rate,combined with single factor test,through orthogonal test analysis to screen out the optimum process parameters of vacuum microwave puffed goose dry.The experimental results showed that the optimum technological parameters of puffed goose dry were vacuum degree-0.095 MPa,microwave power 850 W,temperature 55 ? and time 18 min.The structure of the product was loose,the taste was crisp and the sensory evaluation was high.3 Safety evaluation of vacuum microwave puffed goose dryTook goose dry products of the best puffed conditions,using high performance liquid chromatography,by measuring the content of benzo(?)pyrene and acrylamide to evaluate the safety of products.The results of the test show that,there was no benzo(?)pyrene and acrylamide in product under the detection limit.4 Storage test of vacuum microwave puffing goose dryTook goose dry products of the best puffed conditions,vacuum packaging and room temperature storage,determination of total bacterial count and coliform values at different days.The results showed that the microbiological index was in accordance with GB requirements within 36 days storage.5 Development of vacuum microwave puffing goose dry series flavor productsOn the basis of optimal pickling conditions,re-smear the appropriate seasoning on the goose slices,vacuum microwave puffing after the sensory evaluation of the product in order to obtain different flavors puffed goose dry.The results showed that the optimum flavor ratio of different flavors were:Spicy flavor(sugar 0.75%,MSG 0.6%,chili powder 1.5%,pepper powder 0.5%),Five flavors(0.5% sugar,MSG 0.6%,5% powder),cumin flavor(0.3% sugar,MSG 0.6%,cumin powder 1%).