南美白对虾膨化虾片的配方优化  

Formulation Optimization of Puffed Shrimp Slices for Penaeus vannamei

作　　者：纪蕾 刘天红 王颖 姜晓东 陈胜林 刘洪军 孙元芹 李红艳 李晓 JI Lei;LIU Tianhong;WANG Ying;JIANG Xiaodong;CHEN Shenglin;LIU Hongjun;SUN Yuanqin;LI Hongyan;LI Xiao(Marine Science Research Institute of Shandong Province,Qingdao Shandong 266104,China;Qingdao Aquatic Organisms Quality Evaluation and Utilization Engineering Research Center,Qingdao Shandong 266104,China;Ocean Development Research Institute of Binzhou,Binzhou Shandong 256600,China)

机构地区：[1]山东省海洋科学研究院,山东青岛266104 [2]青岛市水产生物品质评价与利用工程研究中心,山东青岛266104 [3]滨州市海洋发展研究院,山东滨州256600

出　　处：《食品与发酵科技》2023年第4期92-99,共8页Food and Fermentation Science & Technology

基　　金：山东省现代农业虾蟹产业技术体系(SDAIT-13-07);滨州市水产品加工研发平台。

摘　　要：为丰富膨化食品种类,提升虾类产品附加值,以木薯淀粉、南美白对虾为原料,对南美白对虾膨化虾片的配方进行优化。以硬度、弹性指数、粘力、内聚性、咀嚼指数为指标,研究虾肉和木薯淀粉质量比、食用盐添加量、白砂糖添加量对虾片品质的影响,以膨化度和感官评分为评价指标,采用单因素试验和响应面试验优化南美白对虾膨化虾片的最佳配方。结果表明,当虾肉和木薯淀粉质量比为38.8∶61.2,白砂糖添加量11%、食用盐添加量2.0%。经油炸后,膨化虾片色泽金黄、酥脆可口、营养丰富。In order to enrich the variety of puffed food and increase the added value of shrimp products,the formula of puffed shrimp slices of Penaeus vannamei was optimized with cassava starch and Penaeus vannamei.The effects of mass ratio of shrimp meat to cassava starch,salt content and sugar content on the quality of shrimp cracker were studied with the indexes of hardness,elasticity index,stickiness index,cohesiveness index and chewing index.With the degree of puffiness and sensory score as evaluation indexes,the optimal formula of puffiness of Penaeus vannamei was optimized by single factor test and response surface study.The results showed that when the mass ratio of shrimp meat to cassava starch was 38.8∶61.2,the sugar content was 11%,and the salt content was 2.0%,the puffed shrimp slices were golden in color,crisp and delicious,and rich in nutrition after frying.

关 键 词：南美白对虾 膨化虾片 响应面中心设计 膨化度 感官评价 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]