微波膨化甘薯鱼糜脆片的加工工艺优化
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摘要
以甘薯泥和三文鱼加工副产物制作而成的鱼糜为主要加工原料,采用微波膨化技术制作甘薯鱼糜脆片,以产品的感官品质和质构特性为评价指标,通过单因素实验,研究微波膨化条件、植物油添加量、糯米粉添加量、小苏打与碳酸氢铵添加量及其添加比例对甘薯鱼糜脆片的品质影响,并通过正交试验确定最佳工艺。结果表明:以鱼糜与甘薯泥总质量为基准,添加植物油4%,糯米粉30%,小苏打和碳酸氢铵以2∶1比例添加1.0%,在500 W功率下微波膨化120 s,制得的甘薯鱼糜脆片感官得分为(86.5±1.01)分,硬度值与脆度值分别为(7654.125±123.521) g、(8165.365±105.347) g,外观完整,色泽均匀,口感酥脆。
Surimi and sweet potato crisps were made from surimi by-products and sweet potato in this paper,with a method of microwave puffing.The sensory quality and texture characterstics of the crisps were used as evaluation indicators.The effect of microwave conditions,the additive amount of vegetable oil,glutinous rice flour,sodium bicarbonate and ammonium bicarbonate were investigated by single factor experiments.Finally,the optimum conditions of crisps were determined by orthogonal test.The results showed that,the optimum formula of crisps was as follows: with the total weight of surimi and sweet potato as the benchmark,adding 4% vegetable oil,30% glutinous rice flour,1.0% sodium bicarbonate and ammonium bicarbonate with the ratio of 2∶ 1,then the crisps were prepared by using microwave puffing at 500 W for 120 s.The sensory score of the prepared surimi and sweet potato crisps was (86.5 + 1.01).The hardness and brittleness were (7654.125 + 123.521) g and (8165.365 +105.347) g,respectively.The chips had complete appearance,uniform color and crisp taste.
Surimi and sweet potato crisps were made from surimi by-products and sweet potato in this paper,with a method of microwave puffing.The sensory quality and texture characterstics of the crisps were used as evaluation indicators.The effect of microwave conditions,the additive amount of vegetable oil,glutinous rice flour,sodium bicarbonate and ammonium bicarbonate were investigated by single factor experiments.Finally,the optimum conditions of crisps were determined by orthogonal test.The results showed that,the optimum formula of crisps was as follows: with the total weight of surimi and sweet potato as the benchmark,adding 4% vegetable oil,30% glutinous rice flour,1.0% sodium bicarbonate and ammonium bicarbonate with the ratio of 2∶ 1,then the crisps were prepared by using microwave puffing at 500 W for 120 s.The sensory score of the prepared surimi and sweet potato crisps was (86.5 + 1.01).The hardness and brittleness were (7654.125 + 123.521) g and (8165.365 +105.347) g,respectively.The chips had complete appearance,uniform color and crisp taste.
引文
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[2]邓林,李华,江建军.挪威三文鱼的营养评价[J].食品工业科技,2012,33(8):377-379.
[3]吴乐乐,周军辉,刘春娥,等.茶多酚对三文鱼保鲜效果的研究[J].食品研究与开发,2016,37(13):173-176.
[4]Kita A,Lisin'ska G,Goubowska G.The effects of oils and frying temperatures on the texture and fat content of potato crisps[J].Food Chemistry,2007,102:1-5.
[5]熊涛,龙娇.南瓜脆片微波干燥工艺研究[J].安徽农业科学,2011,39(26):16437-16440.
[6]王桂桢,何璞,占锋.香菇脆片加工工艺参数的筛选[J].保鲜与加工,2016,16(3):49-54,56.
[7]胡秦佳宝,刘璇,毕金峰,等.不同加工方式对苹果制品营养品质的影响[J].食品与发酵工业,2016,5(42):152-158.
[8]黄艳,黄晓菲,兰昌花,等.胡萝卜鱼糜脆片的工艺优化及其货架期研究[J].食品科技,2017,42(3):128-135.
[9]张锐昌,孙晓迪,张玉晗,等.农产品脆片研究进展[J].食品工业,2015,36(3):250-254.
[10]汪兰,付晓燕,史兆龙,等.微波膨化淡水鱼糜脆片的工艺[J].食品与生物技术学报,2016,35(10):1045-1052.
[11]江阳,孙成均.甘薯的营养成分及其保健功效研究进展[J].中国农业科技导报,2010,12(4):56-61.
[12]冯薇丽,彭增华,何明奕,等.微波技术在食品加工中的应用[J].昆明理工大学学报,2004(5):38-42.
[13]连淑媛.鱼香脆片加工工艺研究[D].武汉:武汉轻工大学,2014.
[14]王应强,张慜,赵红霞.响应面法优化鱼藕脆片微波真空-烤制加工条件[J].食品工业科技,2016,37(13):215-220.
[15]María JoséCrosa,Verónica Skerl,Mónica Cadenazzi,et al.Changes produced in oils during vacuum and traditional frying o potato chips[J].Food Chemistry,2014,146:603-607.