摘 要
本研究全面探讨了磷脂分子及其加工工艺在盐水鸭特征风味形成中的关键作用。首先，通过详尽分析磷脂分子的化学结构、物理性质及其在肉类组织中的分布，揭示了磷脂分子作为细胞膜的重要组成部分，如何参与并影响肉类在加工过程中风味前体物质的释放与转化。进一步地，本研究系统评估了盐水鸭传统制作工艺中的各个环节，包括腌制、卤水调配与复卤、烹饪、冷却与切片等，对最终产品风味特性的具体影响。通过一系列实验设计与数据分析，明确了各工艺参数对盐水鸭风味成分的贡献程度及其交互作用机制。在此基础上，本研究提出了一系列创新性的优化策略，旨在通过精选磷脂含量适宜的原料、优化腌制工艺参数、精确控制卤水配方与烹饪条件、以及改善冷却与切片技术，来显著提升盐水鸭的风味品质。这些策略不仅有助于保留和增强盐水鸭的传统风味特征，还促进了风味的多样性和层次感的提升，满足了现代消费者对高品质、健康、美味食品的需求。
关键词：磷脂分子；盐水鸭；风味形成；加工工艺；风味品质优化
EFFECT OF PHOSPHOLIPID MOLECULE AND PROCESSING TECHNOLOGY ON CHARACTERISTIC FLAVOR FORMATION OF SALTED DUCK
ABSTRACT
In this study, the key role of phospholipid molecule and its processing technology in the formation of characteristic flavor of salted ducks was discussed. Firstly, through detailed analysis of the chemical structure, physical properties and distribution of phospholipid molecules in meat tissues, we revealed how phospholipid molecules, as an important part of cell membrane, participate in and affect the release and transformation of flavor precursors during meat processing. Further, this study systematically evaluated the specific effects of various aspects of the traditional preparation process of salted duck, including salting, brine mixing and rebrine, cooking, cooling and slicing, on the flavor characteristics of the final product. Through a series of experimental design and data analysis, the contribution degree and interaction mechanism of each process parameter to the flavor components of salted duck were clarified. On this basis, a series of innovative optimization strategies were proposed to significantly improve the flavor quality of salted duck by selecting raw materials with appropriate phospholipid content, optimizing curing process parameters, accurately controlling brine formula and cooking conditions, and improving cooling and slicing techniques. These strategies not only help to preserve and enhance the traditional flavor characteristics of salted duck, but also promote the diversity and layer of flavor to meet the needs of modern consumers for high-quality, healthy and delicious food.
KEY WORDS：Phospholipid molecule; Salted duck; Flavor formation; Processing technology; Flavor quality optimization
目 录
摘 要 I
ABSTRACT II
目 录 1
第1章 绪论 1
1.1 研究背景 1
1.2 研究目的及意义 1
第2章 磷脂分子与食品风味 2
2.1 磷脂分子的基本特性 2
2.2 磷脂分子在肉类中的角色 2
2.3 磷脂与肉类风味物质的生成和转化 2
第3章 加工工艺对盐水鸭风味的影响 4
3.1 腌制工艺对风味的影响 4
3.2 卤水调配与复卤工艺对风味的影响 4
3.3 烹饪工艺对风味的影响 4
3.4 冷却与切片工艺对风味的影响 5
第4章 优化盐水鸭加工工艺及提高风味品质的建议 6
4.1 精选原料与预处理 6
4.2 优化腌制工艺 6
4.3 精确控制卤水调配与烹饪过程 7
4.4 强化冷却入味与切片摆盘 7
第5章 结论与展望 9
参考文献 10
致 谢 11
