不同加工条件对即食泥鳅质构特性的影响  

Effect of Processing Conditions on Texture Characteristics of Ready-to-eat Loach

作　　者：刘云鹤[1] 姚东瑞[2] 周鸣谦[1] 鲍刘莉[1] 

机构地区：[1]淮海工学院海洋学院 [2]江苏省中国科学院植物研究所

出　　处：《食品与发酵工业》2012年第12期104-106,共3页Food and Fermentation Industries

基　　金：江苏省产学研联合创新资金计划(BY2010127);江苏省水产三项工程项目(PJ2011-67);江苏省高校科研成果产业化推进工程项目(JHB2012-62)

摘　　要：对即食泥鳅加工过程中腌制、油炸、灭菌的不同加工条件对产品质构特性的影响进行研究,并通过正交优化试验得到最优工艺条件,即加盐量3%、腌制时间2 h、油炸温度170℃、油炸时间6 min、灭菌温度121℃、灭菌时间30 min,此条件下加工出来的即食泥鳅口感最佳。Effect of processing conditions on texture of ready-to-eat loach was studied. The results showed that pickling, frying and sterilizing were main factors in the processing. The processing conditions were optimized by orthogonal test. The texture of instant loach was the best under the following processing conditions： pickling 2 hours, frying at 170℃ for 6 minutes and sterilizing at 121℃ for 30 minutes.

关 键 词：泥鳅 加工 质构 

分 类 号：S966.4[农业科学—水产养殖]