摘要
优化海鲜菇脆条加工中的浸渍工艺参数。以浸渍效果和产品的硬度、水分含量及感官评分为指标,分别对浸渍时间、浸渍温度、麦芽糊精浓度3个因素进行单因素和正交试验,结果表明:在浸渍温度为35℃、麦芽糊精浓度为15%和浸渍时间为4 h的条件下,海鲜菇脆条的感官评分最高为90.39,浸渍效果为1.84%,硬度为1 258.6 g,水分含量6.02%,具有形状均匀、色泽淡黄、口感酥脆的特点。因此,该浸渍工艺可用于生产高品质海鲜菇脆条,并且可应用于工业化生产。
The immersion processing parameters of producing Hypsizygus marmoreus crisps were optimized. Taking the immersion ratio, the hardness, moisture content and sensory score of product as the detection index, immersion time, immersion temperature and maltodexlrin concentration were carried out by the single factor and orthogonal experiment. The results showed the immersion temperature of 35 ℃, maltdextrin concentration of 15% and immersion time of 4 h. Under the optimized conditions, the highest sensory score of 90.39, the immersion ratio of products was 1.84%, the hardness was 1 258.6 g and moisture content of 6.02%. The products had the characteristics of uniform shape, light yellow color and crispy taste. The immersion technology could be used to produce high-quality Hypsizygus marmoreus crisps, and could be applicable for industrial production.
出处
《食品工业》
CAS
北大核心
2016年第11期42-45,共4页
The Food Industry
关键词
海鲜菇脆条
真空微波干燥
浸渍工艺
Hypsizygus marmoreus crisps
vacuum microwave drying
immersion technology
