椰奶面包虾风味影响因素的探讨  

Study on influence factors of coconut taste bread shrimp

作　　者：刘娟[1] 易美华[1] 周玉莹[1] 谢福美 

机构地区：[1]海南大学食品学院,海口570228 [2]海南泉溢食品有限公司,海口571127

出　　处：《食品科技》2010年第1期112-116,共5页Food Science and Technology

基　　金："十一五"国家科技支撑计划项目(2007BAD76B06)

摘　　要：对椰奶面包虾的影响因素进行了研究,探讨不同的风味成分对面包虾口味的影响,并采用正交实验法对各种风味成分的影响程度进行综合调整。结果表明,椰奶面包虾的最佳风味配方为:食盐添加量2.0%,椰浆的椰奶浓度1.5%,裹浆中椰子粉与浆粉的比例为1∶2.5或1∶3,裹面包屑阶段面包屑与椰丝的比例为1.5∶1。椰奶和椰丝是影响椰味面包虾风味的重要因素。The influence factors of coconut taste bread shrimp were studied, also the different flavors of the ingredients on bread tastes were discussed by adjusting the effect of the various flavors of shrimp orthogonal test method on the ingredients. Results showed that coconut taste bread for the best flavor shrimp： was to add salt 2.0%, the concentration of coconut milk 1.5%, the proportion of coconut powder and plasma powder 1：2.5 or 1：3, the proportion of bread crumbs and coconut 1.5：1. Coconut milk and coconut is the important effect factor of the coconut bread shrimp.

关 键 词：面包虾 风味 影响 因素 

分 类 号：TS254.2[轻工技术与工程—水产品加工及贮藏工程]