神经网络优化南美白对虾虾仁热烫工艺  

Optimization of blanching parameters of shelled fresh Pacific white shrimp based on neural network

作　　者：屈小娟[1,2] 范瀚文[1,2] 张良[1,2] 刘书成[1,2] 吉宏武[1,2] 毛伟杰[1,2] 解万翠[1,2] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东普通高校水产品深加工重点实验室,广东湛江524088

出　　处：《食品工业科技》2012年第14期291-294,298,共5页Science and Technology of Food Industry

基　　金：2010年广东海洋大学大学生创新实验项目(1056610017);国家虾产业技术体系建设专项资金(CARS-47);广东省水产蛋白改性技术研究团队专项资金(2011A020102005)

摘　　要：热烫是南美白对虾熟制产品加工中的一个重要步骤。为控制南美白对虾的热烫过程和产品品质,建立了南美白对虾虾仁热烫工艺的神经网络模型,并对其工艺参数进行了优化。结果表明:热烫温度和时间对杀菌效果、感官评分和硬度有显著的影响,而食盐浓度的影响相对较小,优化的热烫工艺参数为盐浓度2%、热烫温度(93±1)℃、热烫时间120s,在该条件下热烫的虾仁,既可以达到水产熟制品卫生标准,又具有较好的食用品质。Blanching is an important step during the process of cooked shrimp. In order to control the blanching process and shrimp quality,a neural network model was established and the process parameters of blanching shrimp was optimized. The results showed that both blanching temperature and time had significant effect on bacteria inactivation,sensory index and hardness,while salt concentration had a less effect on these indexes. The optimal blanching process parameters were 2% salt concentration, （93±1）℃ blanching temperature,120s blanching time. Under these conditions,the blanched shelled fresh shrimps not only met the sanitary standards of aquatic cooked products but also had a better edible quality.

关 键 词：南美白对虾 神经网络 热烫 品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]