响应面优化香辣即食鱿鱼配方工艺  

Optimization of Formula Technology of Spicy Iron Plate Squid by Response Surface

作　　者：李佳根 李兆祺 姜珊珊 邵瑶佳 傅敏佳 瞿语桐 张吉祥 赵钰莹 徐艺 陈钰 霍健聪 李瑞雪 LI Jiagen;LI Zhaoqi;JIANG Shanshan(School of Food and Pharmacy of Zhejiang Ocean University,Zhoushan 316022,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022 [2]舟山海关综合技术服务中心,浙江舟山316022

出　　处：《浙江海洋大学学报（自然科学版）》2023年第5期423-428,共6页Journal of Zhejiang Ocean University：Natural Science

基　　金：国家自然科学基金面上项目(32072291);舟山市重大产业科技攻关项目(2023C3006)。

摘　　要：为丰富鱿鱼休闲食品市场品种,以秘鲁鱿鱼胴体为原料,开发了一种香辣风味的即食鱿鱼。通过单因素试验和响应面分析并辅以感官评分作为评定标准确定了香辣即食鱿鱼的辅料用量,并对产品主要营养成分进行测定。结果表明:烧烤辣酱添加量2.16%,海鲜酱添加量0.84%,芝麻酱添加量0.88%时,产品感官评分最高,且产品的脂肪、蛋白质含量和热量均低于市售商品,适宜投入市场销售,对即食鱿鱼生产加工具有一定参考价值。In order to enrich the market variety of squid snack food,a spicy and iron plate flavored ready-to-eat squid was developed using Dosidicus gigas carcass as raw material.Using response surface analysis and single factor studies,supplemented by sensory scores as evaluation criteria,the amount of excipients for spicy iron plate instant squid was determined,and the main nutritional components of the product were determined.The results showed that when the amount of barbecue chili sauce was 2.16%,the amount of seafood sauce was 0.84%,and the amount of sesame sauce was 9.19%,the sensory score of the product was the highest,and the content of fat,protein,and calories of the product were lower than those of commercial commodities,which was suitable for marketing,and had certain reference value for the production and processing of ready to eat squid.

关 键 词：铁板鱿鱼 休闲食品 优化 配方 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]