热风干燥温度对凡纳滨对虾虾仁质构的影响  

Effect on Hot Air Drying to Texture of Penaeus vannamei

作　　者：蔡林林[1] 吴冬梅[1] 李小禹 候高峰 罗红宇[1] 

机构地区：[1]浙江海洋学院,食品与医药学院,舟山313006

出　　处：《食品工业》2013年第11期108-111,共4页The Food Industry

基　　金：电解水减菌化技术在水产品保真生产中的研究(2012C33084)

摘　　要：采用热风干燥法对以凡纳滨对虾虾仁进行脱水干燥处理,以虾仁的硬度、弹性、色泽为指标,研究不同热风温度(50℃,60℃,70℃,80℃)对虾仁质构的影响。试验表明,综合考虑不同热风温度下对虾的质构变化,在热风温度为60℃的条件下干燥的虾仁品质最佳,虾仁形态完整无缺陷,色泽鲜明,肌肉组织紧密有弹性,虾仁的硬度、弹性、彩度C值分别为40.74 N、12.32 mm、33.38。Penaeus vannamei as raw materials, using hot air methods to dry Penaeus vannamei, with hardness, elasticity, color and lustre ofPenaeus vannamei as indicator, effect on different hot air temperature （50 ℃, 60℃, 70 ℃, 80 ℃） to texture of Penaeus vannamei was studied. Results showed that under the condition of 60℃ hot air temperature shrimp with best quality. The shrimp is completed and bright, and muscle tissue is tight and elastic. The hardness, elasticity, chroma C value of Penaeus vannamei were 40.74 N, 12.32 mm, 33.38, respectively.

关 键 词：凡纳滨对虾 热风干燥 质构 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]