鲍蒸煮液复合调味品制作配方和工艺研究  

Study on the formulation and processing of abalone condiments

作　　者：靳艳芬[1] 吴靖娜[2] 路海霞 乔琨[2] 刘智禹[2] 熊何健[1] 

机构地区：[1]集美大学食品与生物工程学院,福建厦门361021 [2]福建省水产研究所,国家海水鱼类加工技术研发分中心(厦门),福建省海洋生物增养殖与高值化利用重点实验室,福建省海洋生物资源开发利用协同创新中心,福建厦门361013

出　　处：《渔业现代化》2017年第1期45-50,58,共7页Fishery Modernization

基　　金：国家海洋公益性科研专项(201405016);福建省科技重大专项(2014NZ0001-1);厦门市海洋经济发展专项(14CZP041HJ15);福建省海洋经济创新发展区域示范项目(2014FJPT01);厦门南方海洋研究中心项目(14PZY017NF17)

摘　　要：为了提高鮑资源的利用率,开发新型香精,以鲍蒸煮液美拉德反应产物为基料,感官评定为指标,在单因素及L_9(3~4)正交试验基础上,确立了口感和海鲜风味俱佳的鲍复合调味品最佳配方为:盐添加量35%、味精添加量40%、玉米淀粉添加量9%、鲍风味基料添加量为6%、白砂糖添加量4%、麦芽糊精添加量3%、呈味核苷酸二钠(I+G)添加量1.5%、酵母抽提物添加量1.5%。研究了不同的造粒方式和干燥方法对颗粒产品吸湿性、溶解性、流动性、质构特性及感官评定的影响;相关理化、性能指标为:完全溶解于90~100℃热水中的时间需要72 s,且分散良好、溶液微浑浊、无沉淀,鲜味足;堆密度为(0.61±0.01)g/cm^3,硬度为(3 642±122.198)g,吸湿性为(9.35±0.01)%,临界湿度值为60%,休止角为33.0°,总体可接受度为(7.81±0.12)分。研究结果表明,旋转造粒和流化床干燥的产品质量最佳,吸湿性比较小,溶解性、流动性和质地性都比较好,感官评分最高。In order to improve the utilization rate of abalone resources and develop new flavoring,in this paper,Maillard reaction products （MRPS） from abalone cooking liquor was used as base material,sensory assessmentresults as indicators of product quality,and based on single -factor and L9 （34） orthogonal test,the optimalformula of abalone condiment with ideal taste and seafood flavor was obtained as： salt 35%, monosodiumglutamate 40%,corn starch 9%,MRPS 6%,sugar 4%,maltodextrin 3%,I＋G 1.5%,and yeast extract 1.5%. Theeffects of different granulation methods and drying methods on the hygroscopicity,dissolubility,fluidity,texturecharacteristics and sensory evaluation of the granular products were studied, and the physico - chemicalperformance index of the product were：completely dissolved in hot water of 90 - 100℃ within 72 s with gooddispersion,the solution was slightly turbid with no precipitation and the flavor was fresh enough;the bulk densitywas （0.61±0.01）g / cm3,hardness （3 642±122.198）g,hygroscopicity （9.35±0.01）%,critical humidity value 60 %,angle of response （33. 0°）,and overall acceptability （7. 81 ± 0. 12 score）. The results showed that the abalonecondiment granule gained with rotary granulation and fluidized -bed drying has the best quality,with relativelysmaller hygroscopicity,better dissolubility,fluidity and texture,as well as the highest score in the sensory evaluation.

关 键 词：海鲜调味品 鲍复合调味品 配方工艺 造粒 成型 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]