微波熬制鳕鱼汤的加工工艺优化  

Optimization of Processing Technology of Cod Soup Cooked by Microwave

作　　者：赵洪雷 李鑫晰 徐永霞 李学鹏 励建荣 季广仁 ZHAO Hong-lei;LI Xin-xi;XU Yong-xia;LI Xue-peng;LI Jian-rong;JI Guang-ren(Collaborative Innovation Center Co-constructed by Province and Ministry for Key Technology of Seafood Deep Processing,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Experimental and Equipment Management Center,College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Jinzhou Bijiashan Food Co.,Ltd.,Jinzhou 121007,China)

机构地区：[1]渤海大学食品科学与工程学院,实验与设备管理中心,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,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]锦州笔架山食品有限公司,辽宁锦州121007

出　　处：《中国调味品》2023年第12期98-102,116,共6页China Condiment

基　　金：国家重点研发计划项目(2019YFD0901702);辽宁省自然科学基金面上项目(2021-MS-315)。

摘　　要：以阿拉斯加狭鳕为原料,采用微波加热法熬制鱼汤,研究微波时间、微波功率和料液比对鱼汤感官品质、TCA-可溶性肽含量、氨基酸态氮含量和蒸汽损失率的影响,在单因素试验的基础上,通过响应面试验对微波熬制鳕鱼汤的加工工艺进行优化,得到的最佳工艺条件为微波时间60 min、微波功率500 W、料液比1∶3.5,在此工艺条件下熬制的鱼汤味道鲜美,香味浓郁,其感官评分为8.57,与预测值接近,模型的拟合度良好。With Alaska pollack as the raw material,fish soup is cooked by microwave heating method.The effects of microwave time,microwave power and solid-liquid ratio on sensory quality,TCAsoluble peptide content,amino acid nitrogen content and steam loss rate of the fish soup are studied.On the basis of single factor test,response surface test is used to optimize the processing technology of cod soup cooked by microwave,and the optimal technology conditions are determined as follows:microwave time is 60 min,microwave power is 500 W and solid-liquid ratio is 1∶3.5.The fish soup cooked under such technology conditions has delicious taste and strong aroma,with the sensory score of 8.57,which is close to the predicted value,indicating that the fitting degree of the model is good.

关 键 词：阿拉斯加狭鳕 鱼汤 微波熬制 工艺优化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]