真空微波干燥与真空冷冻干燥对鱼糜干制品质量的影响  

Study on the application of the vacuum microwave drying and vacuum freeze-drying technology in surimi products

作　　者：阙婷婷[1] 张佳琪[1] 张慧[2] 郑家闻[1] 胡庆兰[1] 任西营[1] 胡亚芹[1] 

机构地区：[1]浙江大学食品与营养系,浙江杭州310058 [2]浙江树人大学,浙江杭州310015

出　　处：《食品工业科技》2012年第23期253-257,262,共6页Science and Technology of Food Industry

基　　金：科技支撑计划项目(2012BAD38B09);浙江省科技项目(2011C11016);宁波市农业科技攻关项目(2010C10016)

摘　　要：以常规热风干燥为空白对照,研究真空冷冻干燥与真空微波干燥技术对以鱼糜为原料的面条状干制品质量影响,以干制品的水分含量、色度、复水性能、吸水指数(WAI)、水溶解指数(WSI)为指标,研究了三种干燥技术对干制品质量的影响,并对三种干燥工艺效果进行比较。结果表明,真空冷冻干燥效果最佳,所得产品中水分含量、WAI、WSI、白度值分别可达4.03%、5.60、18.66%、91.82;而热风干燥产品为11.84%、2.35、27.65%、72.54;真空微波干燥产品为6.16%、5.52、15.01%、80.24。With the conventional hotair drying technology （AL）） as control, vacuum treeze- drying tecnnology （FD） and vacuum microwave drying technology （MD）were used to dry the imitating noodles made from surimi. By determining the index such as the moisture content, chromaticity, rehydration ratio, water absorption index （WAI） and water solubility index（WSl） ,the effects on the quality dried by the three drying technologies was studied, and the drying effects were compared.The results showed that the FD product had the best index, with the data of moisture content, chromaticity, rehydration ratio, water absorption index（ WAI ） and water solubility index（ WSI ） were 4.03% ,5.60,18.66% ,91.82, while AD were 11.84%, 2.35,27.65% ,72.54 respectively, MD were 6.16% ,5.52,15.01%, 80.24 respectively.As a result,vacuum freeze-drying technology was considered to be the most suitable method for the drying of imitating noodles made from surimi.

关 键 词：鱼糜制品 真空冷冻干燥 热风干燥 真空微波干燥 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]