茶香型乌鱼肉脯的工艺研究及优化
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摘要
以新鲜乌鱼肉为原料,结合水分测定分析与感官模糊评定方法,通过单因素试验和正交试验分析茶粉、蔗糖、盐、酱油、蜂蜜的浓度以及烘烤温度与时间对乌鱼肉脯产品的色泽、风味等的影响,从感官评分与水分含量对乌鱼肉脯的感官品质进行优化。结果表明茶香型乌鱼肉脯在基本调味配方为0.2%味精、0.15%白糖、0.2%五香粉、0.2%白胡椒粉、2.5%生抽、5%料酒的基础上,以及在腌制时间为40 min、四段式烘烤即预烘烤(105℃)干燥60 min、压研烘烤(180℃)烘烤30 min、去压(180℃)烘烤10 min、上色烘烤(105℃)50 min的条件下,评分的最优工艺配方参数为:茶粉2.5%,食盐2%,蔗糖8.15%,刷蜂蜜0.5%。
The effects of tea powder,sucrose,salt,soy sauce and honey,and the effect of baking temperature and time on the color and flavor of the snakehead fish paste products were analyzed with the method of moisture determination and sensory fuzzy evaluation. The effects of the sensory score and water content on the color and flavor of the fish paste were analyzed by single factor experiment and orthogonal test. The sensory quality of the fish paste in snakehead fish was optimized. The results showed that the basic flavoring formula was based on 0.2 %monosodium glutamate,0.15 % white sugar,0.2 % five fragrant powder,0.2 % white pepper powder,2.5 %raw soy sauce and 5 % cooking wine,and the curing time was 40 min,four stage baking,drying(105 ℃)60 min,pressure baking(180 ℃)30 min,pressure removal(180 ℃)baking 10 min,and baking(105 ℃)50 min for coler and flavor. Under the conditions above,the optimum technological formula parameters are as follows:tea powder 2.5 %,salt 2 %,sugar 8.15 %,and honey 0.5 %.
The effects of tea powder,sucrose,salt,soy sauce and honey,and the effect of baking temperature and time on the color and flavor of the snakehead fish paste products were analyzed with the method of moisture determination and sensory fuzzy evaluation. The effects of the sensory score and water content on the color and flavor of the fish paste were analyzed by single factor experiment and orthogonal test. The sensory quality of the fish paste in snakehead fish was optimized. The results showed that the basic flavoring formula was based on 0.2 %monosodium glutamate,0.15 % white sugar,0.2 % five fragrant powder,0.2 % white pepper powder,2.5 %raw soy sauce and 5 % cooking wine,and the curing time was 40 min,four stage baking,drying(105 ℃)60 min,pressure baking(180 ℃)30 min,pressure removal(180 ℃)baking 10 min,and baking(105 ℃)50 min for coler and flavor. Under the conditions above,the optimum technological formula parameters are as follows:tea powder 2.5 %,salt 2 %,sugar 8.15 %,and honey 0.5 %.
引文
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[3]陈梦茵,张翀,林河通,等.新型果蔬肉脯加工艺的研究[J].包装与食品机械,2008(4):20-23
[4]郭炜,胡涛,陈宁前,等.响应面法优化肉脯加工工艺[J].食品科学,2012,33(20):11-15
[5]王金亮.应用感官模糊综合评价法研制龙眼果醋饮料[J].食品研究与开发,2013,34(7):68-72
[6]曹雪慧,刘丽萍.模糊综合评判在鸡肉感官评价中的应用[J].食品科学,2012,33(8):241-243
[7]龚路军,周敏,周惠娟,等.鱼肉脯的制作技术(一)[J].渔业致富指南,2004(11):50-51
[8]鲁耀彬,张芸,吴文锦,等.正交试验优化猪肉脯感官品质[J].肉类研究,2012,26(8):17-21
[9]张军燕.休闲鱼肉脯的加工工艺研究[D].南京:南京农业大学,2015:23
[10]施源德,欧阳锐,陈细婷.响应面法优化即食鱼肉脯的研制[J].福建师大福清分校学报,2018(2):78-86
[11]章超桦,薛长湖.水产食品学[M].2版.北京:中国农业出版社,2010:246
[12]TROUT G R.Water binding ability of meat products:effects of fat levels,effective salt concentration and cooking temperature[J].Food Sci,1986,51(4):1061-1062
[13]张吴平,杨坚.食品试验设计与统计分析[M].3版.北京:中国农业出版社,2017:82