即食虾仁干燥及杀菌工艺的研究  

Drying and sterilization technology for instant shelled red shrimp(Solenocera melantho)

作　　者：汪之颖[1] 王力[1] 范鸿冰[1] 余训培 罗永康[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]台州天和水产品食品有限公司,台州318000

出　　处：《食品科技》2016年第3期161-165,共5页Food Science and Technology

基　　金：国家科技支撑项目(2015BAD17B03)

摘　　要：为研究即食虾仁产品,获取虾仁调味、干燥和杀菌的较优工艺,实验以红虾为原料,设计调味配方,并采用4因素3水平的正交组合设计,分析干燥温度、干燥时间、杀菌温度和杀菌时间4个变量对产品得率、感官评价、水分含量、色泽和保质期的影响。较佳调味方案为:每升调味液中包含20 g盐,30 g糖,2 g柠檬酸及100 m L料酒。干燥时间和干燥温度均对产品得率、感官评价、水分含量、色泽和保质期有显著影响。即食虾仁的最佳工艺参数为:干燥温度60℃、干燥时间60 min、杀菌温度85℃、杀菌时间30 min。The optimization of drying and sterilization technology for instant shelled red shrimp（Solenocera Melantho） was studied.With red shrimp as raw material,seasoning solution was designed.A four-factor and three-level orthogonal design was adopted to optimize the processing technology for instant shelled red shrimp and the effect of drying temperature,drying time,sterilizing temperature and sterilizing time on product yield,sensory evaluation,water content,surface color and its shelf life were analyzed.Based on the experimental data,it was selected the optimal seasoning solution containing 20 g salt,30 g sugar,2 g citric acid and 100 m L of cooking wine per liter.Drying temperature and time had significant influences on product yield,sensory evaluation,water content and shelf life.The optimal processing parameters for instant shelled red shrimp was deter mined as follows：drying temperature was 60 °C,drying time was 60 min,sterilizing temperature was 85 °C and sterilizing time was 30 min.

关 键 词：即食虾仁 调味 干燥 杀菌 货架期 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]