糟卤虾仁预处理工艺优化的研究  

Pretreatment Precess Optimization of Vinasse Shrimps

作　　者：潘玲[1] 周兵[1] 陶丹丹[1] 刘凤娇[1] 张璐瑶[1] 胡小松[1] 张燕[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院/国家果蔬加工工程技术研究中心/农业部果蔬加工重点开放实验室,北京100083

出　　处：《中国食物与营养》2016年第5期54-58,共5页Food and Nutrition in China

基　　金：国家"十二五"863计划课题"新型水产品加工装备开发与新技术研究"(项目编号:2011AA100803);北京市科技新星计划项目"乙醇温度耦合超高压钝化细菌芽孢的动力学与机制研究"(项目编号:Z121105002512068)

摘　　要：以鲜活南美白对虾为原料,研究蒸制、糟制和干燥条件对糟卤虾仁汁液损失率、质构、盐分含量、蛋白消化率及感官品质的影响。结果表明:糟卤虾仁最优预处理工艺为蒸制时间8min、4℃低温糟制2h、55℃干燥1h,在此条件下,糟卤虾仁的汁液损失率低,硬度、弹性等质构特性适中,盐分含量适宜(3.01%),蛋白消化率较高(88%以上),并保持高含水量(约60%)、较鲜明红色、软硬适中、内外均匀的感官品质。The pretreatment process of white shrimp was optimized by measuring its quality attributes,including weight loss,texture,salt concentration,protein digestibility and sensory quality. Results showed that steaming for 8min,marinating for 2 h at 4℃ and drying for1 h at 55℃ were the optimal process. Under the precess,the pretreated white shrimp obtained the lowest weight loss,moderate texture values,proper salt concentration（ 3. 01%）,relative high protein digestibility（ over 88%） and high water content（ 60%） as well as favorable quality attributes considering its color,hardness and homogeneity.

关 键 词：南美白对虾 糟卤虾仁 蒸制 糟制 干燥 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]