Study On The Technology Optimization And Fresh-keeping Technology Of Lianshui Chicken Cake

This paper mainly explores several aspects of chicken-cake,including the optimization of the process of making chicken-cakes,the screening of several major spoilage bacteria in chicken-cakes,and the preservation of chicken-cakes.Basically,the relevant contents of the chicken-cake from the production and processing to the preservation of the finished product are explained,in order to put forward higher quality requirements for the taste and preservation of the chicken-cake.(1)To make better use of chicken resources and improve the quality of chicken products.Using fresh chicken as raw material,add pea flour,egg white,salt,pig fat and yam as ingredients to make chicken-cake.In this paper,the main factors affecting the sensory quality of chicken cake were studied by single factor experiment and orthogonal experiment.Based on the single factor experiment,the formula of chicken-cake was optimized by hybrid orthogonal experiment,and the optimal formula of chicken-cake was determined.The results showed that the addition amount of pea powder was 4%,the amount of egg white added was 4%,the amount of fat meat added was 6%,and the amount of salt added was 2.5%.The quality of the chicken cake produced by the process of selecting the number of rinsing times of 2 times,the stirring time of 20 minutes,and the cooking time of 25 minutes is optimal.The chicken cake made by using the formula and the process parameters has the highest sensory score and better flavor.(2)Ten typical spoilage bacteria were isolated and preliminary identified from Jigao.Including two strains of Lactobacillus,two strains of Pseudomonas,Enterobacteriaceae,Staphylococcus,Micrococcus,Strepto,myces,Saccharomyces and Brochothrix thermosphacta each one strains.The initial bacterial phase was mainly Staphylococcus and Micrococcus,Brochothrix thermosphacta and Lactobacillus,and the composition ratio was 25.51%,25.10%and 20.64%,respectively.The dominant flora of spoilage bacteria in Jigao under refrigerated conditions is Lactobacillus and Pseudomonas.(3)In this chapter,we firstly explored the best compounding preservatives in chicken cakes.Four commonly preservatives were selected according to the literature:natamycin,polylysine,potassium sorbate and sodium benzoate.Through the design of orthogonal test,the concentration of several preservatives as the influencing factors,the inhibition rate of lactic acid bacteria and Pseudomonas in chicken cake as the evaluation index,the optimal ratio of these four preservatives was discussed.The results showed that the best bacteriostatic effect was natamycin 0.2 mg/kg,polylysine 0.7 mg/kg,potassium sorbate 0.6 mg/kg,and sodium benzoate 0.7 mg/kg.Based on the determination of the optimal process,we further studied the best process of sterilization of chicken cakes,and found that the inhibition of colonies was most significant by irradiation sterilization at 8 kGy.Finally,we inflamed the preservation effect of the chicken cake and found that the number of colonies in the chicken cake can still be kept at a low level when stored at room temperature for 60 days.Therefore,60 d can be used as an effective shelf life for chicken cakes.