响应面法优化调味鱼干片的加工工艺  

Optimizing on Process Technology of Dried Fish Slices by Response Surface Methodology

作　　者：刘晶晶[1] 周红笛[1] 王雪锋[1] 韩曜平[1] 陈春明[1] 戴阳军[1] 

机构地区：[1]常熟理工学院生物与食品工程系,常熟215500

出　　处：《食品工业》2011年第5期78-81,共4页The Food Industry

基　　金：2009年度江苏省普通高校科研成果产业化推进项目(JHZD09-27)

摘　　要：采用单因素试验法,探讨烘干温度、烘干时间、烘烤温度、烘烤时间和调味液配方对调味鱼干片品质的影响,通过响应曲面法对影响鱼干片品质较显著的因素数进行优化,得到鱼干片的最佳工艺参数为:八角2%,花椒2%,白砂糖10%,精盐1.5%,浸味时间2 h、烘干温度40℃、烘干时间4.5 h、烘烤温度200℃、烘烤时间10 min。Drying temperature and time,baking temperature and time,seasoning recipe which affect the quality of dried grass carp chips were studied by the single factor experiments in this paper.The more significant factors of affecting the quality of dried grass carp chips were optimized through the response surface methodology.The results showed that： anise 2%,pepper 2%,sugar 10%,salt 1.5%,season time 2 h,drying temperature 40℃,drying time 4.5 h,baking temperature 200℃ and baking time 10 min.

关 键 词：鱼干片 响应面法 工艺优化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]