微波膨化淡水鱼糜脆片的工艺  

Technological Study on Puffing of Chips from Freshwater Surimi by Microwave Heating

作　　者：汪兰[1] 付晓燕[2] 史兆龙[2] 吴文锦[1] 乔宇[1] 丁安子[1] 廖李[1] 王俊[1] 熊光权[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所,湖北省农业科技创新中心农产品加工研究分中心,湖北武汉430064 [2]华中农业大学楚天学院,湖北武汉430070

出　　处：《食品与生物技术学报》2016年第10期1045-1052,共8页Journal of Food Science and Biotechnology

基　　金：国家“十二五”科技支撑计划项目(2012BAD28B06);湖北省农科院青年科学基金项目(2013NKYJJ16)

摘　　要：以冷冻鱼糜为主要原料,采用微波技术加工膨化鱼糜脆片,以制品的膨化率、白度和硬度作为评价指标,研究物料厚度、含水量、淀粉种类及其添加量、脂肪添加量、微波功率和微波时间对膨化鱼糜制品的影响,通过正交实验确定最佳工艺。结果表明:原料压片厚度0.2 cm,糯米粉添加量为质量分数10%,脂肪添加量为质量分数5%,42℃烘干2.5 h后在700 W功率下微波膨化110 s,所得产品鲜香酥脆,美味可口。The processing technology of surimi chips through microwave puffing was investigated using frozen surimi as raw material. The effect of surimi mixture thickness,moisture content,the amount and variation of starch,the amount of fat,the power and processing time of microwave puffing on the surimi chips were studied by evaluating the expansion ratio,whiteness and hardness of chips. The optimal condition of surimi chips preparation was confirmed by the orthogonal experiment. The crispy and delicious production could be achieved under the optimized condition with the surimi mixture thickness of 0.2 cm,the waxy starch amount of 10%（w/w）,the fat amount of 5% （w/w）,the microwave power of 700 W,and heated for 110 s.

关 键 词：鱼糜制品 微波膨化 白度 硬度 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]