清蒸鳊鱼的工艺参数优化及其风味强度分析  

Optimization and flavor intensity analysis of steamed Parabramis pekinensis

作　　者：董芝杰 DONG Zhijie(Culinary Division,Jiangsu College of Tourism,Yangzhou,Jiangsu 225127,China)

机构地区：[1]江苏旅游职业学院烹饪科技学院,江苏扬州225127

出　　处：《美食研究》2021年第3期45-50,共6页Journal of Researches on Dietetic Science and Culture

基　　金：四川省教育厅川菜发展研究中心项目(CC20W04)。

摘　　要：在单因素试验基础上,采用响应面法建立感官品质的二次回归方程,并结合电子鼻分析探究家庭式电蒸箱制作清蒸鳊鱼的最佳工艺参数。结果表明:影响清蒸鳊鱼感官品质的主次因素依次为腌渍时间、蒸制时间、腔体蒸汽温度、腌渍液浓度;经实际生产验证,当工艺参数为腌渍时间10 min、蒸制时间9.5 min、腔体蒸汽温度105℃、腌渍液浓度95%时,清蒸鳊鱼表现出较好的感官性状。相比传统蒸制,电蒸箱制作的清蒸鳊鱼风味强度更佳,形成的风味品质更好。In order to explore the optimal process parameters of steamed Parabramis pekinensis for family electric steamer,on the basis of single factor experiments,the quadratic regression equation of sensory quality was established by response surface methodology.The electronic nose analysis for parameter verification was combined.The results showed that the extent of factors affecting the sensory quality of steamed P.pekinensis were curing time>steaming time>chamber temperature>concentration of pickling liquid.The steamed P.pekinensis with better sensory properties were verified at the actual parameters as curing time of 10 min,steaming time of 9.5 min,105℃of chamber temperature and 95% of pickle concentration.Compared with traditional steaming,the electric steamer could give better flavor intensity and quality to steamed P.pekinensis.

关 键 词：家庭式电蒸箱 清蒸鳊鱼 响应面法 电子鼻 风味强度 

分 类 号：TS972.162.1[轻工技术与工程]