风味鱼罐头的油炸工艺优化  

Optimization of Frying Process for Canned Flavor Fish

作　　者：蓝海军 钟业俊[2] 毕双同 LAN Hai-jun;ZHONG Ye-jun;BI Shuang-tong(Jiangxi Ganliang Co.,Ltd.,Nanchang,Jiangxi 330200;Sino-German Food Engineering Center,Nanchang University,Nanchang,Jiangxi 330047)

机构地区：[1]江西赣粮实业有限公司,江西南昌330200 [2]南昌大学中德食品工程中心,江西南昌330047

出　　处：《安徽农业科学》2018年第21期162-165,227,共5页Journal of Anhui Agricultural Sciences

基　　金：2017年南昌市农业技术领军人才团队培养项目

摘　　要：[目的]优化风味鱼罐头的油炸载体和油炸工艺。[方法]研究棕榈油熔点、棕榈油与大豆油复配比、油鱼质量比、油炸温度、油炸时间对风味鱼感官品质的影响。[结果]风味鱼油炸最佳工艺条件:熔点42℃棕榈油,100%棕榈油,油鱼质量比为9.8∶1.0,油炸温度186℃,油炸时间3.4 min。[结论]该研究优化了风味鱼的油炸工艺,为风味鱼产品质量的提高提供理论依据。[Objective]To optimize the frying carrier and the frying process of flavor fish.[Method]The effect of the melting point of palm oil,the proportion of palm oil and soybean oil,the mass ratio of oil and fish,the oil temperature,the frying time on sensory quality of flavor fish was studied.[Result]The frying optimal technological conditions for flavor fish were the melting point of the palm oil of 42℃,the proportion of palm oil of 100%,the mass ratio of oil and fish of 9.8∶1.0,the oil temperature of 186℃,the frying time of 3.4 min.[Conclusion]The study optimized the frying process of flavor fish,and provided theoretical basis for improving the quality of flavor fish products.

关 键 词：风味鱼 油炸工艺 熔点 棕榈油 

分 类 号：TS295.4[轻工技术与工程—农产品加工及贮藏工程]