即食鲐鱼肉干的调味配方及微波-热风干燥工艺优化  

Optimization of Seasoning Formula and Microwave-Hot Air Drying Technology for Ready-to-eat Dried Mackerel

作　　者：徐永霞 孟德飞 赵洪雷 李学鹏 步营 励建荣 谢晶[2] 郭晓华 XU Yongxia;MENG Defei;ZHAO Honglei;LI Xuepeng;BU Ying;LI Jianrong;XIE Jing;GUO Xiaohua(Collaborative Innovation Center of Seafood Deep Processing,National R&D Branch Center of Surimi and Surimi Products Processing,College of Food Science and Technology,Bohai University,Jinzhou 121013,China;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shandong Meijia Group Co.,Ltd.,Rizhao 276815,China)

机构地区：[1]渤海大学食品科学与工程学院,国家鱼糜及鱼糜制品加工技术研发分中心,海洋食品精深加工关键技术省部共建协同创新中心,辽宁锦州121013 [2]上海海洋大学食品学院,上海201306 [3]山东美佳集团有限公司,山东日照276815

出　　处：《食品工业科技》2021年第16期171-176,共6页Science and Technology of Food Industry

基　　金：“十三五”国家重点研发计划蓝色粮仓科技创新重点专项课题(2019YFD0901702)。

摘　　要：为研制一种即食鲐鱼肉干产品,以感官评分为主要评价指标,研究调味料配方、微波功率、微波时间、烘干温度和烘干时间对鱼肉干品质的影响,在单因素实验基础上,采用正交试验优化鲐鱼肉干的调味配方以及干燥工艺条件。结果表明,鲐鱼肉干的最佳调味配方为白砂糖添加量4%,食盐添加量2%,辣椒粉添加量0.5%,豆瓣酱添加量3%;最佳微波-热风干燥工艺条件为微波功率500 W,微波时间120 s,烘干温度80℃,烘干时间160 min。此优化工艺条件下得到的鲐鱼肉干产品感官和风味品质良好,硬度、弹性和咀嚼度分别为16255 g、0.78 mm、6974 g。In order to develop a kind of ready-to-eat dried mackerel,the effects of seasoning formula,microwave power,microwave time,drying temperature and drying time on the quality of dried mackerel were investigated using sensory scores as the main indicators.The seasoning formula and drying technology of dried mackerel was optimized by orthogonal optimization test based on single factor experiment.The results showed that the optimum seasoning formula were 4%white sugar,2%salt,0.5%chili powder,and 3%bean paste.The optimum microwave-hot air drying technology were microwave power 500 W,microwave time 120 s,drying temperature 80℃,and drying time 160 min.The dried mackerel product obtained by this optimized process had good sensory and flavor quality,and the hardness,springiness and chewiness were 16255 g,0.78 mm and 6974 g,respectively.

关 键 词：鲐鱼 鱼肉干 调味 微波-热风干燥 工艺优化 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]