基于电子鼻检测虾壳粉调味料配方工艺的优化  

Optimization of Processing Conditions for Shrimp Shell Powder Seasoning Based on Electronic Nose Analysis

作　　者：陈珊珊[1] 林慧敏[1] 邓尚贵[1] 

机构地区：[1]浙江海洋学院食品与医药学院,浙江舟山316022

出　　处：《中国调味品》2016年第3期64-69,80,共7页China Condiment

摘　　要：为优化虾壳粉调味料的配方工艺,以100目虾壳粉为原料,结合感官评分值及电子鼻检测为评价指标,通过单因素实验及响应面优化分析,探讨食盐、白砂糖、麦芽糊精、柠檬酸的添加量对虾壳粉调味料风味的影响。结果表明:虾壳粉调味料的最佳配方(占调味料的百分比)为25%食盐、10%白砂糖、8%麦芽糊精以及4%柠檬酸。This study aims to optimize the processing conditions for shrimp powder seasoning with100 mesh shrimp shell powder as raw material,combined with the sensory evaluation value and the electronic nose,the effects of the additive amount of salt,sugar,maltodextrin and citric acid on the flavor of shrimp shell powder seasoning are discussed by single factor experiment and response surface analysis.The results show that the optimum processing conditions for shrimp shell powder seasoning are as follows（the percentage of seasoning）：25% salt,10% sugar,8% maltodextrin,and 4%citric acid.

关 键 词：虾味调味料 电子鼻 响应面 工艺优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]