鱼骨粉饼干的制作工艺研究  

Preparation Technology of Fishbone Powder Biscuits

作　　者：彭鑫 廖晗虹 赵利 白春清 江勇 陈丽丽 袁美兰 PENG Xin;LIAO Hanhong;ZHAO Li;BAI Chunqing;JIANG Yong;CHEN Lili;YUAN Meilan(College of Life Science,Jiangxi Science and Technology Normal University,National Freshwater Fish Processing Technology Research and Development Center,Jiangxi Engineering Research Center of Aquatic Product Processing and Safety Centre,Nanchang 330013,China)

机构地区：[1]江西科技师范大学生命科学学院,国家淡水鱼加工技术研发分中心,江西省水产品加工与安全控制工程研究中心,江西南昌330013

出　　处：《食品科技》2023年第10期102-107,116,共7页Food Science and Technology

基　　金：江西省教育厅科技项目(GJJ2201332);江西省水产品加工及安全控制工程研究中心开放基金项目(KFJJ2101,KFJJ2102);江西省“三区”人才支持计划项目(91170006)。

摘　　要：水产品在加工过程中会产生大量的鱼头、鱼骨等下脚料,如果不加以利用,不仅会浪费资源,还会造成环境污染。为了在提高鱼骨利用率的同时增加休闲食品的营养价值,文章拟将鱼骨加工成为鱼骨粉饼干。对比鱼骨的物理去腥、化学去腥以及生物去腥3种去腥工艺的去腥效果,并在此基础上研究鱼骨粉饼干的最佳工艺配方。通过电子鼻检测结合感官评定,得到利用美拉德反应的化学去腥方法效果最佳。具体条件为:将鱼骨粉加入经酶解的鱼汤(鱼骨蒸煮液)中,添加3%木糖,在111℃、pH5.80条件下,反应3 h。然后将去腥的鱼骨粉添加到饼干中,结合质构仪检测和感官评定,得出饼干最佳工艺配方(按比例)为:面粉1000 g、食用油50 mL、糖150 g、乳粉50 g、食盐5 g、泡打粉5 g,加水200 mL将辅料混合均匀,加60目鱼骨粉40 g和面。面片厚度控制在0.25-0.35 cm,饼干扎孔。烘烤温度设定为面火220℃,底火220℃,烘烤时间22 min,在此条件下制作出的鱼骨粉饼干色泽金黄、香气诱人,饼干香气中带有淡淡鱼香味,口感酥脆、回味无穷。During the processing of aquatic products,a large amount of waste materials,such as fish heads and bones,will be produced.If simply discarded,it will not only cause environmental pollution and increase the burden of environmental decomposition,but also lead to the waste of resources and reduce the added value of products.In order to improve the utilization rate of fish bones and increase the nutritional value of snack foods,this paper intends to process fish bones into fish bone biscuits.By electronic nose detection,the best technology belongs to the maillard reaction,the specific condition is:the fish bone powder is added into the enzymatically hydrolyzed fish soup(fish bone cooking liquid),and 3%xylose is added.The reaction time is 3 hours at 111℃with a pH of 5.80.According to the single factor experiment and texture measurement,the best technological formula(in proportion)for biscuits is obtained:1000 g flour,50 mL edible oil,150 g sugar,50 g milk powder,5 g salt,5 g baking powder,200 mL water added to mix the auxiliary materials evenly,sieve 60 fish bone powder 40 g the dough.The thickness of biscuits should be controlled between 0.25 cm and 0.35 cm.The baking temperature is set to 220℃for surface fire,220℃for bottom fire,baking time 22 minutes,based on the conditions to produce fish bone biscuits have a golden color and an attractive aroma.The biscuit aroma coutains a light fish flavor,which crispy in themouth and delicious.

关 键 词：鱼骨 鱼骨粉 饼干 去腥 制作工艺 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]