养殖缢蛏调味半干制品的研制  

Study on preparation of flavored semi-dried cultured sinonovacula constricta

作　　者：桑卫国[1] 董明敏[2] 童耿[1] 汪蕾[1] 

机构地区：[1]宁波大学生命科学与生物工程学院,宁波315211 [2]宁波大学应用海洋生物技术实验室,宁波315211

出　　处：《食品科技》2008年第10期119-122,共4页Food Science and Technology

基　　金：宁波市科技局农业与社会发展科技攻关项目(2006C100041)

摘　　要：选用目前大宗养殖的缢蛏为原料,采用净化、分离、调配、干燥、焙烤、包装、杀菌等工艺,运用单因素分析并结合正交试验设计,优化各个工艺环节的操作参数,并探讨净化、调配、干燥、焙烤等条件对产品质量的影响,测定评价产品质量的感官和理化指标。结果表明所研制出的湿基含水量40%～45%(w/w)养殖缢蛏调味半干制品食用方便,咸淡、质地等口感适中,并且保留缢蛏独特的鲜味。A new type of Flavored Semi-Dried Cultured Sinonovacula constricta containing： 40%-45% water（w/ w） was developed and its preparation was studied through purification, separation, seasoning, drying, baking, packing and sterilization. The effect of each step upon its quality was discussed. Indicators of quality evaluation sensory indicator and physical and chemical indicators were analyzed. The data were analyzed by single-factor together with orthogonal regression design and optimized technical parameters for each operational step. The results showed such kind of Sinonovacula constricta products had such characters as slight salty, good tasty, easy to carry and keep fresh original tasty.

关 键 词：养殖缢蛏 调配 干燥 焙烤 

分 类 号：TS201.1[轻工技术与工程—食品科学]