利用鮰鱼排开发高钙风味酱的配方研究  

Formula of high-calcium flavour sauce using Ictalurus punctatus bone with meat

作　　者：张艳凌 许瑞红 杨立 张波涛 姜绍通 陆剑锋 林琳 ZHANG Yanling;XU Ruihong;YANG Li;ZHANG Botao;JIANG Shaotong;LU Jianfeng;LIN Lin(College of Food and Biological Engineering,Hefei 230601,China;Anhui Fuhuang Sungem Food Group Co.,Ltd,Chaohu 238000,China;Key Laboratory for Agricultural Products Processing of Anhui Province,Hefei 230601,China;Engineering Research Center of Bio-Process,Ministry of Education,Hefei 230601,China)

机构地区：[1]合肥工业大学食品与生物工程学院,合肥230601 [2]安徽富煌三珍食品集团有限公司,巢湖238000 [3]安徽省农产品精深加工重点实验室,合肥230601 [4]农产品生物化工教育部工程研究中心,合肥230601

出　　处：《华中农业大学学报》2020年第6期88-95,共8页Journal of Huazhong Agricultural University

基　　金：安徽省水产产业技术体系项目(NYCYTX-2016-84)。

摘　　要：以斑点叉尾鮰加工副产物——鱼排为原料,将制备的风味美拉德反应液和鱼骨粉添加到黄豆酱中,开发高钙风味酱。通过单因素试验和正交试验,以感官评分为评价指标,对高钙风味酱的配方进行优化。结果表明,影响高钙风味酱感官评分的各因素主次顺序为:黄豆酱添加量>白砂糖添加量>植物油添加量>美拉德反应液添加量,按黄豆酱30.4 g/100 g、白砂糖4.8 g/100 g、植物油16.8 g/100 g、美拉德反应液6.8 g/100 g的配方制成的高钙风味酱香味浓郁,品质优良,添加鱼骨粉的风味酱中钙含量为353 mg/100 g,符合高钙食品的钙含量要求。The addition of fish minced meat and bone powder to flavour sauce by certain processing could not only improve the nutritional value of flavour sauce,but also provide a reference for the development of new type of flavour sauce and the comprehensive utilization of by-products of aquatic product processing.Moreover,it could give a new idea for the healthy development of fishery industry.The Millard reaction solution and fish bone powder were prepared from processing by-product of Ictalurus Punctaus(the fish bone with meat),and added to the soybean sauce to develop the flavour sauce with high calcium content.The formulation of high calcium flavour sauce was optimized through single factor and orthogonal experiments using sensory score as index.The results showed that the order of influencing the high calcium flavour sauce was the addition amount of soybean sauce>sugar>vegetable oilMaillard reaction solution.The optimized formulation was 30.4 g/100 g of soybean paste,4.8 g/100 g of sugar,16.8 g/100 g of vegetable oil,6.8 g/100 g of Maillard reaction solution.The high calcium flavour sauce made according to the formula was sweet in flavor and excellent in overall quality.The calcium content of flavour sauce was 353 mg/100 g after addition of fish bone powder,which met the claim of high-calcium food.

关 键 词：斑点叉尾鮰 鱼排 高钙酱 鱼骨粉 副产品综合利用 高值化利用 功能性食品 

分 类 号：TS264.9[轻工技术与工程—发酵工程] TS254.9[轻工技术与工程—食品科学与工程]