芝士与肉粒虾肉肠的研制与开发  

Research and development of cheese and diced shrimp sausage

作　　者：张洁花 李晓龙[1] 袁莉莉[1] 刘书成[1] 解万翠[1] 吉宏武[1] 毛伟杰[1] 

机构地区：[1]广东省水产品加工与安全重点实验室,广东普通高等学校水产品深加工重点实验室,广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品工业科技》2014年第22期216-220,共5页Science and Technology of Food Industry

基　　金：广东省高等学校大学生创新实验项目(1056610021);国家虾产业技术体系建设(CARS-48);广东海洋大学校选课题(121344)

摘　　要：以价格低廉的残次虾为原料,研制与开发两种高端即食虾肉火腿肠。以凝胶强度和失水率为指标,运用单因素和响应面实验优化基础配方,运用风味剖面检验法确定基础调味配方,利用排序检验法确定芝士用量和肉粒与肉糜。结果表明,基础配方为小麦淀粉11.01%、卡拉胶0.68%、卵清蛋白7.53%;基础调味配方为白砂糖4%、味精0.3%、胡椒粉0.06%、五香粉0.04%、姜粉0.6%;芝士添加量为15%时芝士火腿肠风味最佳,肉粒火腿肠中肉粒和肉糜的比例为1∶4。The low price and defective shrimp meat was used as raw materials,two high-valued ready-shrimp sausages were studied and developed. As the indicator of this experiment,gel strength and water loss rate were measured. Single factor and response surface experiment were used to optimize the basic formula. The flavor profile test method was used to determine the basic seasoning formula. The sorting test method was utilized to determine the amout of cheese and shrimp diced. In a conclusion,the basic formula was wheat starch11.01%,carrageen 0.68%,ovalbumin 7.53%. The basic seasoning formula was sugar 4%,monosodium glutamate0.3%,pepper powder 0.06%,allspice 0.04%,ginger power 0.6%. The Mass fraction of cheese was 15% and the rate of shrimp diced and minced was 1∶4,when the flavor best.

关 键 词：虾 火腿肠 凝胶强度 失水率 响应面 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]