秘鲁鱿鱼丝加工过程甲醛产生控制的研究  

Study on Control of the Formaldehyde- producing in the Process Techniques of Dosidicus Gigas Dried Squid Thread

作　　者：励建荣 朱军莉 

机构地区：[1]浙江工商大学食品,生物与环境工程学院,杭州310005

出　　处：《中国食品学报》2006年第1期200-203,共4页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省重大科技攻关项目(No.2005C12030)

摘　　要：通过对秘鲁鱿鱼丝加工工艺中甲醛含量变化的测定,确定了甲醛升高最快的蒸煮和焙烤工序为关键控制点。对解冻及工序进行了条件的优化实验,最终确定为流水解冻,蒸煮条件为90℃、4min,焙烤条件为125℃、5min。改进后的工艺能有效地控制鱿鱼丝甲醛含量,使其成品的甲醛湿基含量为8.7mg/kg,达到了国家标准。The formaldehyde content in whole processing techniques of Dosidicus gigas dried squid thread was detected. The cooking and baking processes,in which formaldehyde raised the most quickly,were ascertained as critical control points. And the optimize experiments of thaw,cooking and baking processes were studied. The better processes was determined,gliding water thaw,cooking 90℃ 4min,baking 125℃ 5min. The result showed that the production of formaldehyde could be controlled in the processing of Dosidicus gigas dried squid thread through improved processes. The content of formaldehyde including water was 8.7mg/kg in squid thread product,which reached the standard of nation.

关 键 词：秘鲁鱿鱼丝 甲醛 加工工艺 控制 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]