鱼味脆粒的真空微波干燥及保藏

Study on Vacuum Microwave Drying and Preservation of Fish Taste Crisp

DOI：10.3969/j.issn.1673-1689.2013.02.011

中文关键词: 鱼味脆粒 真空微波干燥 配方 保藏

英文关键词: fish taste crisp vacuum microwave puffing formula preservation

基金项目:国家863计划重点项目(2011AA100802)

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中文摘要:

以海产小杂鱼为主要原料,通过真空微波干燥制作鱼味脆粒。产品配方研究以色泽、膨化率和感官评定为指标,找出了鱼肉与淀粉的最佳配比,同时研究了食盐、白糖、调味料等辅料添加量对产品品质的影响。在单因素的基础上进行正交实验,确定了最佳的淀粉、食盐和白糖的比例。产品保藏研究采用厚铝箔袋和薄PE袋分别作真空和不抽真空处理,在37℃培养箱进行产品保温试验,以色差、水分活度、水分含量、脆度及脂肪氧化值为指标,确定最佳保藏方法。实验结果表明,最佳的鱼味脆粒配方为:鱼肉(经过预处理)100 g,马铃薯淀粉13 g,食盐1.75 g,白砂糖2 g,葱姜蒜粉0.8 g。在此配方下,产品的色泽金黄、味道鲜美、口感酥脆以及膨化效果佳;最佳保藏方法为厚铝箔袋抽真空包装。以上述配方和保藏方法生产出的产品,具有表面均匀光滑及可长期保藏的特点。

英文摘要:

The vacuum microwave puffing technology was used to manufacture fish taste crisp,taking the low-value marine fish as main raw material.The best formulation is determined by several single factor experiments with different proportion of fish,starch,salt,sugar,and other flavorings,and the orthogonal experiment which shows the best volume of salt,sugar and starch.The indicators include color,puffed rate and sensory index.Products were packaged with thick aluminum bag and thin PE bag,by vacuum processing and not respectively and then placed in 37 ℃ for quality testing.According to the color,water activity,moisture content and fat oxidation value determines the best preservation method.The best formula of fish taste crisp is 100 g sea fish,14g potato starch,1.75 g salt,2 g sugar and 0.8 g chives,ginger and garlic seasoning.The best preservation method is using thick aluminum bag and taking vaccum processing.The products obtained can show a smooth surface,crunch taste,uniform expansion rate and excellent long-term preservation.

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