预熟制佛跳墙冷冻调理食品的开发及其加工条件优化  

The Development of Pre-cooked Fotiaoqiang Frozen Prepared Food and Optimization of Its Processing Conditions

作　　者：胡琴 祁立波 傅宝尚 黄旭辉 董秀萍 秦磊 HU Qin;QI Li-bo;FU Bao-shang;HUANG Xu-hui;DONG Xiu-ping;QIN Lei(School of Food Science and Technology,Dalian Polytechnic University,National Engineering Research Center of Seafood,Dalian 116034,China)

机构地区：[1]大连工业大学食品学院,国家海洋食品工程技术研究中心,辽宁大连116034

出　　处：《中国调味品》2021年第1期11-16,共6页China Condiment

基　　金：国家重点研发计划(2016YFD0400404)。

摘　　要：佛跳墙作为中国的一道名菜,由于配料繁多,处理周期长,加工工艺复杂,使其工业化生产难度大,文章在传统佛跳墙制作的基础上,将其开发成冷冻调理食品,为消费者提供更加安全、便利的佛跳墙产品。佛跳墙冷冻调理包在食用过程中需要进行二次加热,为了防止佛跳墙冷冻调理产品在消费者二次加热过程中发生过熟化现象,影响佛跳墙冷冻调理包的食用品质,该研究以经过冷冻后再度进行二次加热的佛跳墙品质为考察依据,在单因素试验的基础上,选取煮制时间、煮制温度、液料比为影响因素,以感官评分为响应值,进行响应面优化设计。结果显示:佛跳墙冷冻调理包最佳预熟工艺条件为煮制时间110.99 min、煮制温度67.42℃、液料比2.07(mL/g)。在此最佳预熟工艺条件下,佛跳墙冷冻调理包产品风味浓郁,口感较佳,感官评分最高。As a famous dish in China,Fotiaoqiang due to various ingredients,long processing cycle and complex processing technology,making it difficult for industrial production.In this paper,based on the traditional production of Fotiaoqiang,it is developed into frozen prepared food to provide consumers with much safer and more convenient Fotiaoqiang products.Fotiaoqiang frozen prepared packages need to undertake secondary heating in the process of eating,in order to prevent Fotiaoqiang products from aging in the process of secondary heating,affecting the edible quality of products.In this study,based on the quality of Fotiaoqiang which is reheated again after freezing,the cooking time,cooking temperature and liquid-solid ratio are selected as the influencing factors,and the response surface is optimized by using sensory score as the response value.The results show that the optimal pre-cooking conditions of Fotiaoqiang frozen prepared packages are as follows:the cooking time is 110.99 min,the cooking temperature is 67.42℃,the liquid-solid ratio is 2.07(mL/g).Under the best pre-cooking conditions,Fotiaoqing frozen prepared packages have rich flavor,good taste and the highest sensory score.

关 键 词：预熟制佛跳墙 过熟化 响应面分析法 工艺优化 

分 类 号：TS205.7[轻工技术与工程—食品科学]