海捕红虾调理食品生产工艺优化研究  

Sea Shrimp Conditioning Process Optimization of Food Production

作　　者：李桂芬[1] 何鑫 谢超 李海波[1] LI Gui-fen HE Xin XIE Chao et al(Zhejiang International Maritime College, Zhoushan 316021 Food and Medicine School of Zhejiang Ocean University, Zhoushan 316022, China)

机构地区：[1]浙江国际海运职业技术学院,浙江舟山316021 [2]浙江海洋大学食品与医药学院,浙江舟山316022

出　　处：《浙江海洋学院学报（自然科学版）》2017年第2期130-136,共7页Journal of Zhejiang Ocean University(Natural Science Edition)

基　　金：浙江省公益性技术应用研究计划(农业项目)(2016C32080)

摘　　要：以海捕虾为研究对象进行调味配方研究。通过调味配方单因素与优化实验,确定了最佳调味配方为:白砂糖的添加量为6.0%,料酒的添加量为6%,生抽的添加量为2%,味精的添加量为0.2%。影响海捕虾品质的四个因素的影响性由大到小依次为白砂糖添加量>料酒添加量>味精添加量>生抽添加量,对海捕虾感官评定的影响最大的是白砂糖添加量。为使虾仁获得更加的口感,确定蒸煮时间为4 min时,虾仁富有弹性,感官评分达到最高。并选取海捕虾仁的干燥温度为55℃,干燥1.5 h或60℃下干燥1 h。将包装好的海捕虾仁进行杀菌处理,最终选择115℃下灭菌20 min,测定细菌总量小于10,且感官评分超过50。Study on seasoning formula with sea shrimp as research object. The best seasoning formula was as follows： the addition amount of white sugar was 6.0%, the amount of cooking liquor was 6%, and the amount of additive was 2, and the amount of raw sugar was 2%, monosodium glutamate added 0.2%. The influence of four factors affecting the quality of sea shrimp was the order of the addition of white sugar, the amount of raw material added〉the amount of MSG added〉the amount of soy sauce, the most significant impact on the evalua- tion of the sea shrimp, the amount. For the shrimp to get more taste, to determine the cooking time of 4 min, the shrimp is flexible, sensory score to the highest. And select the dried sea shrimp drying temperature of 55 ℃, dry 1.5 h or 60 ℃ for 1 h. The dried sea shrimp was sterilized and finally sterilized at 115 ℃ for 20 min. The total amount of bacteria was less than 10, and the sensory score was more than 50%.

关 键 词：海捕红虾 调味工艺 感官评定 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]