乌鱼罐头的研制  

Development of Canned Mullet

作　　者：谌素华[1] 刘寿春 吴小禾[4] 傅释仪 李佩遥 CHEN Su-hua;LIU Shou-chun;WU Xiao-he;FU Shi-yi;LI Pei-yao(College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, Guangdong, China;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, Guangdong, China;Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, Guangdong, China;Zhongshan Torch Polytechnic, Zhongshan 528436, Guangdong, China)

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东省水产品加工与安全重点实验室,广东湛江524088 [3]广东省海洋食品工程技术研究中心,广东湛江524088 [4]中山火炬职业技术学院,广东中山528436

出　　处：《食品研究与开发》2019年第19期123-129,共7页Food Research and Development

基　　金：中山市淡水产品技术服务协同创新中心项目(2016C1007)

摘　　要：对两种不同风味乌鱼玻璃罐头的加工工艺进行研究。通过单因素试验和正交试验对比柠檬酸-氯化钙脱腥法、β-环糊精脱腥法、绿茶茶汤脱腥法3种脱腥技术的效果,并设计调料配比的条件,以感官评价为指标,确定该产品在加工过程中的最佳工艺条件。结果表明,在2%柠檬酸、0.2%氯化钙、浸泡时间1.5h和料液比1∶3(g/mL)的条件下获得最佳去腥效果;在200%酸梅酱添加量、腌制2h的条件下获得最佳酸梅风味;在6%姜、3%花椒、2%八角、3%辣椒粉、2%小茴香、2%桂皮和100%白豆干添加量的条件下获得最佳香辣风味。研制出的产品可常温放置120d并保持品质和口感无明显变化。The processing technology of two different flavors of black fish glass cans was studied. Through single factor test and orthogonal test, the effects of three kinds of dehination techniques were compared, including citric acid-calcium chloride deantion,β-cyclodextrin deanaization and green tea soup dehination. The conditions of the ratio of the seasoning were designed, and the best technological conditions of the product were determined by sensory evaluation. The results showed that the best deodorization effect was obtained under the conditions of 2 % citric acid, 0.2 % calcium chloride, 1.5 h soaking time and 1 ∶ 3(g/mL) ratio of material to liquid;the best sour plum flavour was obtained on the condition of 200 % acid mayonnaise added and preserved 2 h;the best spicy flavour was obtained on the condition of 6 % ginger, 3 % pepper, 2 % star anise, 3 % chili powder, 2 % fennel, 2 % cinnamon and 100 % dried bean curd added. The developed products could be placed at room temperature for 120 days and maintain the quality and taste without obvious changes.

关 键 词：乌鱼 玻璃罐头 加工工艺 脱腥技术 添加量 

分 类 号：TS295.4[轻工技术与工程—农产品加工及贮藏工程]