真空液熏泥鳅加工工艺研究  

Study of Liquid-Smoked Processing of Misgurnus Anguillicaudatus in Vacuum Conditions

作　　者：郭利芳[1] 吴肖淮[1] 颜燕[1] 孙泽 林书芳 GUO Lifang;WU Xiaohuai;YAN Yan;SUN Ze;LIN Shufang(Hainan College of Vocation and Technique,Haikou 570216,China)

机构地区：[1]海南职业技术学院,海南海口570216

出　　处：《食品科技》2020年第5期123-127,共5页Food Science and Technology

基　　金：海南省教育厅高等学校科学研究项目(Hnky2018-80)。

摘　　要：以泥鳅为原料,通过分析感官评价和酚类物质浓度,在单因素试验基础上结合正交试验对真空液熏泥鳅的工艺条件进行优化。结果显示,真空液熏泥鳅的最佳工艺参数为:在熏液浓度为5.0%,真空度为0.08 MPa的条件下熏制4.5 h。在此工艺条件下熏制的泥鳅色泽金黄,烟熏味浓郁,其蛋白质含量、脂肪含量、pH值都较熏制前增加,水分含量下降,亮度降低,苯并芘含量为0.76μg/kg。Using Misgurnus anguillicaudatus as raw material,the sensory evaluation and concentration of phenolic compounds as index,liquid-smoked process in vacuum conditions of Misgurnus anguillicaudatus were optimized by the basis of single factor test and orthogonal test.The results showed that,the best parameters for liquid-smoked process in vacuum conditions of Misgurnus anguillicaudatus were:smoked liquid with a concentration of 5.0%,in vacuum of 0.08 MPa and smoked time for 4.5 h.Under this conditions,the smoked sample has golden color and delicious taste.Its protein content,fat content and pH are all increased after smoking,the water content and brightness decrease,the benzopyrene content is 0.76μg/kg.

关 键 词：泥鳅 液熏 真空 工艺优化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]