抹茶鱼松加工工艺及其挥发性成分的分析  

Reasearch on the Processing Technology and Volatile Components Analysis for Dried Fish Floss with Matcha

作　　者：周家萍[1] 张文涛[2] 孟梦[2] 刘安军[2] 于璟琳[1] 

机构地区：[1]天津科技大学现代分析技术研究中心,天津300457 [2]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2015年第16期101-106,共6页Food Research and Development

基　　金：国家自然科学基金青年科学基金项目(31401651);农业部项目(201303082-3)

摘　　要：探讨抹茶鱼肉松的加工工艺及其挥发性成分的分析。在单因素试验的基础上,采用Box-Behnken试验设计结合响应面分析法,以抹茶粉添加量、炒松时间、烘烤时间为考察因素,优化出最佳制作工艺。结果表明:抹茶鱼松的最佳制作工艺参数为:抹茶添加量5.95 g,炒松时间19 min,烘烤时间3 min。在此工艺条件下,产品絮状疏松,味道鲜美无腥味,感官评定得分与预测值无显著性差异。抹茶鱼松挥发性物质成分44种。The processing technology for dried fish floss with Matcha was studied. Based on the results of single factor tests, the processing technology, including the Matcha ration, the frying time and baking time, were optimized using Box-Behnken center composite design combined with response surface technology. The results obtained from the study showed that the processing technology conditions were： Matcha addition of 5.95 g, frying time of 19 min, baking time of 3 min. Under the above condition, the product had good flavor and taste, and there was no significant difference between the experiment results and the model prediction.

关 键 词：抹茶 鱼松 响应面 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]