即食贻贝脱腥及调味工艺研究  

Research of instant mussel deodorization and seasoning technology

作　　者：刘洪亮[1] 陈丽娇[1] 肖欣欣[1] 程艳[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《食品工业科技》2012年第12期277-281,共5页Science and Technology of Food Industry

摘　　要：研究利用贻贝生产半干态即食食品,运用感官模糊综合评判法确定最佳调味工艺。利用茉莉花茶水和姜汁的复合液对贻贝进行脱腥实验研究,均匀实验设计确定脱腥工艺条件。实验结果表明:脱腥的最佳工艺参数为茉莉花茶水的添加量3.0%,姜汁添加量1.0%,脱腥温度40℃,脱腥时间100min;最佳调味工艺为白砂糖添加量10.0%,味精添加量2.0%,精盐添加量5.0%,调味时间70min。此工艺条件下所得贻贝即食食品口感好,营养丰富,是理想的健康食品。The processing of half dry instant mussel was studied.The fuzzy comprehensive sensory evaluation was used to determine the best seasoning process.Composite deodorization liquid which was made from jasmine tea and ginger juice was used to remove the mussel’s smell.The uniform design was studied to make the deodorization processing conditions.The experimental results demonstrated that the deodorization for the best technical parameters was the adding amount of jasmine tea was 3.0%,the adding amount of ginger juice was 1.0%,the deodorization temperature was 40.0℃ and the deodorization time was 100min.The best seasoning process was the adding amount of sugar was 10.0%,the adding amount of Monosodium glutamate was 2.0%,the adding amount of salt was 5.0% and the seasoning time was 70min.Under this processing,the instant mussel with good taste was full of nutrition.It was a kind of ideal healthy food.

关 键 词：贻贝 脱腥 均匀实验 模糊综合评判 调味工艺 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]