过热蒸汽干燥在庸鲽鱼骨软罐头加工中的应用研究  

Study on the Application of Superheated Saturated Steam in the Processing of Hippoglossus Bone Soft Cans

作　　者：毛毛 衣美艳 郭红 MAO Mao;YI Meiyan;GUO Hong(Shandong Oriental Ocean Sci-Tec Co.,Ltd（Yantai 264003)

机构地区：[1]山东东方海洋科技股份有限公司,烟台264003

出　　处：《食品工业》2018年第8期78-81,共4页The Food Industry

摘　　要：针对传统鱼骨罐头脱水工艺能耗高、对鱼骨外观破坏严重的缺点,试验使用过热蒸汽法对庸鲽鱼骨进行脱水处理,然后加工成鱼骨罐头。在单因素试验基础上,采用Box-Behnken试验设计对加工条件进行优化。结果表明:对庸鲽鱼骨罐头感官评价分数影响的大小依次为脱水温度>脱水时间>高压时间;在脱水温度为200℃,脱水时间5.25 min,高压时间18.5 min时,庸鲽鱼骨罐头感官评价分数最高,加工工艺条件最优。试验结果表明:过热蒸汽法可有效缩短罐头脱水时间,提高脱水效率,并提升鱼骨罐头的外观与风味。The hippoglossus bone was dehydrated by using superheated steam saturation, and then processed into soft cans in order to get energy conservation and better appearance. The processing technology was optimized by Box-Behnken central design on the basis of single factor experiment. The results showed that the influence on the sensory evaluation of the hippoglossus bone soft cans was dehydration temperature〉dehydration time〉high press time; When the temperature was 200℃, the dehydration time was 5.25 min, and the pressure time was 18.5 min, the hippoglossus bone soft cans tasted most delicious, and the process was the best.

关 键 词：庸鲽鱼骨 软罐头 过热蒸汽 脱水 响应面优化 

分 类 号：TS294[轻工技术与工程—农产品加工及贮藏工程]