微波干燥法加工草鱼松的工艺条件研究  

Study on Technical Condition of Microwave Drying for Grass Carp Meat Floss

作　　者：吕顺[1] 钟桥福 陆剑锋[1] 姜绍通[1] 林琳[1] 

机构地区：[1]合肥工业大学食品科学与工程学院安徽省农产品精深加工重点实验室,合肥230009

出　　处：《食品工业》2017年第7期98-101,共4页The Food Industry

基　　金：安徽省"115"产业创新团队项目(2012d5t146);安徽省农科院科技创新团队项目(15C0501)

摘　　要：以草鱼肉为原料,利用微波干燥的方法加工草鱼松。以草鱼松的感官评分为主要评价指标,考察草鱼松加工过程中的蒸煮时间、微波干燥功率、微波干燥时间、炒制时间和粉碎次数对草鱼松品质的影响,并通过正交试验对草鱼松的加工工艺参数进行优化。结果表明,草鱼松的加工工艺条件为:蒸煮时间20 min、微波干燥功率500 W、微波干燥时间6 min、炒制时间12 min、粉碎次数5次(5 s/次)。在最佳工艺条件下制得的草鱼松水分含量15%,蛋白质含量51.8%,脂肪含量8.7%,灰分含量1.1%。The grass fish as raw material, the microwave drying was used to produce grass carp meat floss. The effects of cooking time, cooking time, microwave drying power, microwave drying time, stir-frying time and crushing times on the quality of grass carp meat floss were investigated using sensory evaluation score as the main evaluation index. The results showed that the optimal processing condition of grass carp meat floss was that cooking time 20 min, microwave drying power 500 W, microwave drying time 6 min, stir-flying time 12 min, crushing 5 times （5 s/time）. Under this condition, the moisture, protein, fat and ash content of grass carp meat floss were 15%, 51.8%, 8.7% and 1.1%, respectively.

关 键 词：草鱼 肉松 工艺优化 微波干燥 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]