传统晒制鱿鱼干热风干燥工艺模拟及其风味一致性评价  

Simulation of Drying Process of Traditional Dried Squid by Hot Air and Evaluation of Its Flavor Consistency

作　　者：王晓媛 梁旭 马云娇 郭瑜 杜明[1] 徐献兵[1] WANG Xiaoyuan;LIANG Xu;MA Yunjiao;GUO Yu;DU Ming;XU Xianbing(National Engineering Research Center of Seafood,Dalian Polytechnic University,Dalian 116034,China)

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

出　　处：《食品工业科技》2021年第17期30-37,共8页Science and Technology of Food Industry

基　　金：“十三五”国家重点研发计划重点专项(2017YFD0400103)。

摘　　要：为了减少鱿鱼晒制过程中外界因素的影响,采用热风干燥模拟传统的晒制工艺。采用低场核磁共振(LFNMR)监测干制过程中鱿鱼片的水分变化,采用电子鼻测定了热风干燥和晒制鱿鱼干中风味的变化,并且采用气相色谱-质谱(GC-MS)检测了鱿鱼热风干燥过程中的风味化合物。结果表明,鱿鱼干制过程中结合水较稳定,不易流动水含量大幅度降低,鱿鱼片热风干燥条件为45℃、6 h;热风干制与传统晒制鱿鱼干风味释放一致,相似度达95%以上;风味化合物的种类随干制时间的延长而逐渐增加,而且干制后期,风味化合物种类明显增多。热风干燥过程中水分变化、鱿鱼干挥发的相似风味物质揭示热风干燥可以模拟传统鱿鱼的晒制过程。In order to reduce the influence of external factors in drying process of dried squid,the traditional dried squid was simulated by hot air drying process.Low field nuclear magnetic resonance(LF-NMR)was used to monitor the moisture content of squid slices during the drying process.The changes of flavor during the hot air drying and sun-drying were measured by electronic nose.The flavor compounds during the hot air drying were detected by gas chromatography-mass spectrometry(GC-MS).The results showed that the bound water was stable in the process of squid drying,and the content of flowing water was not easy to decrease greatly.The hot air drying conditions of squid slices were 45℃and 6 h.The flavor release of hot air dried squid was consistent with that of traditional sun-dried squid,and the similarity was more than 95%.The variety of flavor compounds increased gradually with the prolonging of drying time,and the variety of flavor compounds increased obviously in the later period of drying.The variation of water content and the similar flavor volatilization during hot air drying indicated that hot air drying could simulate the traditional squid drying process.

关 键 词：鱿鱼 传统晒制 热风干燥 水分 风味 工艺模拟 一致性 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]