研究不同风干温度对风干肉色泽、质构、消化率、酸价和加工能耗的影响。结果表明：温度对风干肉色泽、质构影响显著，对风干肉的消化率和酸价影响不显著。60℃以上温度风干的风干肉其亮度值（L*）和黄度值（b*）显著大于55℃以下温度风干的L*和b*。35℃风干的产品红度值（a*）最高，硬度最小（P＜0.05），是适宜加工风干肉的温度。除了a*外，35℃风干产品和15℃风干产品的品质没有显著差异（P＞0.05），但35℃风干时间远小于15℃的风干时间（P＜0.05）。风干能耗不止和风干温度有关系，还和风干设备的工作原理及参数设置有直接的关系。%The effect of different hot air drying temperatures on the color, texture, digestibility, acid value and energy consumption of dried meat was examined in this investigation. The results showed that hot air temperature had a great inlfuence on color and texture, but did not signiifcantly inlfuence digestibility or acid value. TheL* andb* values of air-dried meat obtained at a drying temperature higher than 60℃ were significantly higher than those of the sample dried below 55℃. Hot air drying at 35℃ resulted in the highesta* value and simultaneously the lowest hardness in dried meat (P 0.05). But 35℃ air drying took a signiifcantly shorter time than 15℃ air drying (P< 0.05). The energy consumption during the drying process was inlfuenced not only by temperature but also by the working principle and parameter settings of drying equipment.
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