微波辅助研制长毛对虾即食食品  

Development of Penaeus penicillatus Instant Food with Microwave-assisted Method

作　　者：蓝尉冰[1,2] 韩鑫 刘朝群[1] 

机构地区：[1]钦州学院,广西钦州535099 [2]广西大学,南宁530004 [3]武汉理工大学,武汉430063

出　　处：《中国调味品》2017年第12期117-120,128,共5页China Condiment

基　　金：钦州学院青年科研基金项目(2013XJKY-48Q);广西北部湾海洋生物多样性养护重点实验室(钦州学院)自主项目(2015ZC06);2016年度广西高校中青年教师基础能力提升项目(KY2016LX423)

摘　　要：为解决虾资源积压腐败变质问题,文章以北部湾地区长毛对虾为原料,结合微波技术,通过正交试验优化制备长毛对虾即食食品,确定长毛对虾微波即食食品加工工艺为浸泡时间90 min、浸泡温度30℃、浸泡料液比1∶1、浸泡搅拌频率15min/次。所得产品质构良好,风味、色泽佳,最终感官评分为12.90。然后通过真空包装、灭菌,以微生物为指标,确定微波技术可延长食品保质期,且低温保藏9周后质构和微生物无明显差别。In order to solve the problem of shrimp resources＂ overstock and spoilage, using Beibu Gulf Penaeus penicillatus as raw material, it is combined with microwave technology, being optimized by orthogonal experiments to prepare Penaeus penicillatus instant food. The process of microwave-assisted Penaeus penicillatus instant food is as follows： soaking time is 90 min, soaking temperature is 30℃, soaking solid-liquid ratio is 1 ： 1, soaking stirring frequency is 15 min/time. The product has good texture, good flavor, good color and a final sensory score of 12.90. Through the vacuum packaging, sterilization, microbiological indicators, determine that the microwave technology can extend the shelf life of food, and there＇s no significant difference between the texture and the microorganism after 9 weeks＇ cryopreservation.

关 键 词：微波 长毛对虾 即食食品 调味 

分 类 号：TS205.9[轻工技术与工程—食品科学]