重组松脆鱼果的真空微波加工工艺  

Study on Vacuum Microwave Processing Technology of Recombinant Crunchy Fish Fruits

作　　者：王灵玉[1] 张慜[1] 陈卫平 

机构地区：[1]食品科学与技术国家重点实验室(江南大学),江苏无锡214122 [2]浙江山水郎食品有限公司,浙江杭州310014

出　　处：《食品与生物技术学报》2011年第5期663-667,共5页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(20776062)

摘　　要：以白鲢鱼为主原料对鱼果加工工艺进行研究,通过添加不同比例辅配料制成凝胶型较好的鱼糜,待鱼糜成型后,采用真空微波对其进行加工。通过优化微波时间、真空度、鱼糜的水分质量分数等工艺参数和感官评定,确定最佳的膨化度和松脆度。结果表明:重组松脆鱼果的较佳工艺配方为:食用盐质量分数2%,白砂糖质量分数10%,玉米淀粉质量分数8%,味精质量分数1%;最佳真空微波工艺条件是:鱼糜初始水分质量分数控制在60%,在真空度0.096 MPa下加热24min。该工艺生产的鱼果色泽亮白,不变形,质地均匀,具特有的鱼香味。The aim of this study is to develop the process of fish fruits with silver carp fish as the major material.According to add different proportions of ingredients,a better surimi gel was made.After molding,vacuum microwave was used for processing.By orthogonal experiments and sensory evaluation,the optimum process parameters of microwave time,vacuum and moisture content,the expansion ratio and crispness of fish fruits was developed and listed as follows： initial moisture content of surimi was controlled at 60%,microwave heating for 24 min at the vacuum pressure of 0.096 MPa.And the optimum compositions of crunchy fish fruits were salt 2%,sugar 10%,corn starch 8% and monosodium glutamate 1%.With the optimum composition,the final product of fish fruits had bright white color,free deformation,homogenous texture and special flavor of fish meat.

关 键 词：重组 松脆 膨化 鱼果 真空微波 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]