重组鱼粒配方及其红外-负压微波喷动联合干燥

Microwave-Assisted Infrared and Negative Pressure Spouted Drying for Reconstructed Fish Tidbit

DOI：10.3969/j.issn.1673-1689.2015.06.009

中文关键词: 重组鱼粒 负压微波喷动 咸蛋清 红外 工艺参数

英文关键词: reconstructed fish tidbit, microwave-assisted negative pressure spouted drying, salted egg white, infrared, process parameters

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中文摘要:

用白鲢鱼和咸蛋清为主要原料，采用红外-负压微波喷动干燥方式制作松脆可口的重组鱼粒。试验中进行了大量的单因素试验以研究各种原辅料以及喷动工艺参数对重组鱼粒的影响，通过对膨化倍数、松脆性、感官品质等指标的综合分析，得重组鱼粒的最优配方（所占鱼肉的质量分数）为：咸蛋清40%，木薯淀粉10%和糖含量3%。最佳工艺参数为红外预干燥至水分质量分数25%，每分钟喷动6次，33 W/g。此时得到的重组鱼粒的品质最好，产品具有很好的松脆性和很好的口感。

英文摘要:

Abstract：The reconstructed fish tidbit from silver carp and salted egg white was obtained by microwave assisted infrared and negative pressure spouted drying. The optimal formula was 10% of tapioca starch, 3% of white sugar and 40% of salted egg white. The best processing parametes were: infrared drying to 25% of moisture content, spouting 6 times per minute, microwave power 33 w/g. With these conditions, the crispy and delicious fish tidbit was manufactured.

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