响应面优化番茄巴沙鱼罐头制备工艺  

Optimization of Preparation Process of Canned Tomato and Pangasius bocourti by Response Surface Methodology

作　　者：谭属琼 谢勇武 廖宇星 谢三都 刘蒙佳 TAN Shu-qiong;XIE Yong-wu;LIAO Yu-xing;XIE San-du;LIU Meng-jia(School of Life Sciences and Chemistry,Minnan Science and Technology College,Quanzhou 362332,China)

机构地区：[1]闽南科技学院生命科学与化学学院,福建泉州362332

出　　处：《中国调味品》2023年第10期139-144,156,共7页China Condiment

基　　金：福建省一流本科专业建设点:食品科学与工程(SJZY-2019-02);泉州市高等职业教育食品加工与检测技术谢三都工作室项目(2019-01-02)。

摘　　要：以巴沙鱼、番茄为主要原料,配以料酒、米醋、白砂糖等辅料,制备出风味独特、低卡的即食鱼罐头。以感官评分为评价指标,通过单因素试验确定米醋添加量、白砂糖添加量、番茄添加量、巴沙鱼的油炸时间对罐头品质的影响。在此基础上采用四因素三水平响应面试验对番茄巴沙鱼罐头的制备工艺进行优化,得到最优制备工艺为巴沙鱼200 g、米醋添加量3.0%、白砂糖添加量3.6%、番茄添加量88%、油炸时间3.0 min、食盐添加量0.315%、料酒添加量2.5%、生粉添加量1.875%、生抽添加量2.0%、老抽添加量0.5%,在此工艺下制备的番茄巴沙鱼罐头感官评分为92.05分,品质最佳,口味纯正,番茄香气与鱼鲜味融为一体,汤汁浓稠且酸甜适中,组织状态良好,且检测结果符合国家罐头生产标准,丰富了罐头品类和巴沙鱼的加工方式,为消费者提供了更多选择。With Pangasius bocourti and tomato as the main raw materials,cooking wine,rice vinegar,white granulated sugar as the auxiliary materials,instant canned fish with unique flavor and low calorie is prepared.With sensory score as the evaluation index,the effects of rice vinegar addition amount,white granulated sugar addition amount,tomato addition amount and frying time of Pangasius bocourti on the quality of canned fish are determined by single factor test.On this basis,the four-factor and three-level response surface test is used to optimize the preparation process of canned tomato and Pangasius bocourti.The optimal preparation process is obtained as 200 g Pangasius bocourti,3.0%rice vinegar,3.6%white granulated sugar,88%tomato,frying time 3.0 min,0.315%salt,2.5%cooking wine,1.875%starchy flour,2.0%light soy sauce and 0.5%dark soy sauce.Under this process,the sensory score of canned tomato and Pangasius bocourti is 92.05,the quality is the best,the taste is pure,the tomato aroma is integrated with fish umami,the soup is thick and it has moderate sweetness and sourness.The texture is good and the testing results meet the national production standards of canned food,which has enriched the canned food categories and processing methods of Pangasius bocourti and provided consumers with more choices.

关 键 词：巴沙鱼 番茄 罐头 响应面法 

分 类 号：TS295.4[轻工技术与工程—农产品加工及贮藏工程]