沙光鱼片裹浆工艺优化  

Optimization of Batter Coating Process for Acanthogobius hasta Fillets

作　　者：刘顺 王灵昭 毕诗杰 陆梓 于洋 李沿锦 毕家旭 颜冬梅 周玲 LIU Shun;WANG Lingzhao;BI Shijie;LU Zi;YU Yang;LI Yanjin;BI Jiaxu;YAN Dongmei;ZHOU Ling(College of Food Science and Engineering,Jiangsu Ocean University,Lianyungang 222005,Jiangsu,China;Kangda College of Nanjing Medical University,Lianyungang 222000,Jiangsu,China;Lianyungang Baixianwu Food Co.,Ltd.,Lianyungang 222199,Jiangsu,China)

机构地区：[1]江苏海洋大学食品科学与工程学院,江苏连云港222005 [2]南京医科大学康达学院,江苏连云港222000 [3]连云港百鲜屋食品有限公司,江苏连云港222199

出　　处：《食品研究与开发》2024年第14期112-118,共7页Food Research and Development

基　　金：南京医科大学康达学院科技发展基金一般项目(KD2022KYJJZD055);连云港市“海燕计划”项目(2019-QD-005);江苏省产学研合作项目(BY2018212)。

摘　　要：为优化沙光鱼片的加工工艺,增加沙光鱼片裹浆后的口感,该试验以沙光鱼片为原料,水、淀粉、面粉、食盐为辅料,制备裹浆,在单因素试验的基础上,采用响应面法对沙光鱼片裹浆的制备工艺进行优化。结果表明,裹浆的最佳工艺条件为固定5 cm×3 cm×2 cm规格的沙光鱼片6 g、30%(质量分数以原料鱼片计)水、13%木薯淀粉、12%面包粉、1%食盐,固定料油体积比1∶3、油炸温度190℃、油炸时间1.5 min,复炸时间30 s时沙光鱼片的感官评分最高(89.52分),口感最佳。In order to improve the processing technology of Acanthogobius hasta fillets and increase the taste of A.hasta fillets after batter coating,A.hasta fillets were used as the main ingredient,and water,starch,flour and salt as auxiliary materials to prepare the batter coating.On the basis of single-factor experiments,response surface methodology was used to study the preparation process of batter coating for A.hasta fillets.The results showed that the optimal conditions for batter coating process are as follows:using 6 g of A.hasta fillets with a fixed size of 5 cm×3 cm×2 cm,30% water(mass fraction based on the raw fillets),13% cassava starch,12%bread crumbs,and 1%salt,the fixed ratio of ingredients to oil volume of 1∶3,frying temperature of 190℃,a frying time of 1.5 min and a secondary frying time of 30 s.Under these conditions,the sensory evaluation score for A.hasta fillets was the highest(89.52)and the taste was optimal.

关 键 词：沙光鱼片 裹浆 木薯淀粉 面包粉 感官评分 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]