蓝圆鲹沙拉酱加工工艺研究  

Study on the processing technology of Decapterus Maruadsi salad sauce

作　　者：吴靖娜[1,2] 陈晓婷[3] 路海霞 位绍红[1,2] 刘智禹[1,2] 

机构地区：[1]福建省水产研究所,厦门361013 [2]福建省海洋生物资源开发利用协同创新中心,厦门361000 [3]福建农林大学食品科学学院,福州350002

出　　处：《中国食品添加剂》2016年第10期126-134,共9页China Food Additives

基　　金：福建省海洋高新产业发展专项([2014]07号)

摘　　要：为了得到风味独特的蓝圆鲹沙拉酱,采用蓝圆鲹鱼肉为主要原料,探讨了大豆油、全蛋粉、变性淀粉、黄原胶等对沙拉酱质构及感官的影响,在单因素试验的基础上,选取大豆油、全蛋粉及变性淀粉为研究因素,以质构分析为响应值,采用响应面分析法优化了蓝圆鲹沙拉酱的加工工艺配方及条件,开发具有蓝圆鲹风味的沙拉酱,并对制品的理化指标、安全指标及保藏性进行了研究。结果表明,蓝圆鲹沙拉酱的最佳配方为:油脂12%,全蛋粉3.70%,变性淀粉5.38%,食盐3%,砂糖6%,白醋4%,黄原胶0.45%,在这基础上添加鱼肉25 g,蔬菜30 g。成品口感佳、风味适宜、整体接受度较好,并且符合商业无菌标准。To get the unique flavor of Decapterus Maruadsi salad sauce, the experiment used Decapterus Maruadsi as the main raw material, the salad sauce with Decapterus Maruadsi flavor was obtained. This study discussed the effect of soybean oil, whole-egg powder, modified starch and xanthan gum on the texture and sense of salad sauce. Having structure analysis as the response value, soybean oil, whole-egg powder, modified starch were research factors, and on the basis of single factors experiments, the processing technology conditions and the recipe of Decapterus Maruadsi salad sauce were optimized by response surface analysis. Furthermore, the physical and chemical index, safety index and preservation stability of the products were also studied. The results showed that the best formula of Decapterus Maruadsi salad sauce were oil 12%, whole egg powder 3.70%, modified starch 5.38%, salt 3%, sugar 6%, vinegar 4%, xanthan gum 0.45%, and fish 25 g, vegetables 30 g. The product has excellent taste and flavor, better acceptance and is accord with the standard of the commercial asepsis.

关 键 词：蓝圆鲹 沙拉酱 加工工艺 保藏性 

分 类 号：TS972.112[轻工技术与工程] TS202.1