水产调味品鲫鱼汁的研制  

Manufacture of An Aquatic Product Condiment for Crucian Sauce

作　　者：郝教敏[1] 姚玉莲[1] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《山西农业大学学报（自然科学版）》2011年第6期545-550,共6页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：山西省科技攻关项目(20110311001-4)

摘　　要：随着人们生活水平的提高,对食品质量的要求也在不断的提高,调味品在食品质量中扮演着非常重要的角色。本实验以普通养殖鲫鱼为主要原料,研究水产调味品鲫鱼汁的最佳工艺。通过正交试验和感官评价,最终得到水产调味鲫鱼汁的最佳配方:黄原胶0.04%,鲫鱼汁30%,盐15%,糖5%,谷氨酸钠5%,5′-肌苷酸0.25%,叶黄素0.03%,鱼味香精0.03%,山梨酸钾0.05%,均质压力35MPa。水产调味品鲫鱼汁质地均匀,口感细腻,鱼鲜风味突出,色泽淡黄,气味芬芳,符合人们对于风味和营养的需求,具有广阔的市场前景。The people desire to improve food quality along with living standard improving.The condiment plays an important role in the food quality.The crucian was used as raw material to study the optimum process of the aquatic product condiment.By the orthogonal test and sensory evaluation,the best technical prescription was achieved： xanthan gum 15%,crucian sauce 30%,salt 15%,sugar 5%,MSG 5%,IMP 0.25%,lutein 0.03%,fish flavor 0.03%,potassium sorbate 0.05% and homogeneous pressure 35 MPa.The crucian sauce fitted the people demand with well-distributed,fine-smooth,remarkable fish flavor,color yellow and smell fragrant,so it had a wide market perspective.

关 键 词：水产调味品 鲫鱼汁 鱼味香精 谷氨酸钠 5′-肌苷酸 黄原胶 叶黄素 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]