摘要
为了充分开发扇贝的利用价值,将发酵制备的扇贝酱淋汁和具有抗氧化性的扇贝酶解液与调味料汁进行调配,并添加变性淀粉和黄原胶,灭菌后制成扇贝沙司。通过单因素试验和正交试验探究出最佳工艺参数:乙酰化双淀粉己二酸酯添加量9%,调味汁添加量25%,酱汁添加量25%,酶解液添加量30%。在此条件下制备的扇贝沙司色泽鲜亮,酱香浓郁,鲜味适中,营养丰富。
In order to fully develop the value of scallop,the fermented scallop sauce and the antioxidant enzymatic hydrolysate of scallop are mixed with flavoring,adding modified starch and xanthan gum,scallop sauce is prepared after sterilization.Through single factor test and orthogonal test,the optimum technological parameters are determined as follows：the additive amount of acetylated starch adipate is9%,the additive amount of seasoning is 25%,the additive amount of sauce is 25%,the additive amount of enzymolysis liquid is 30%.The scallop sauce made under these conditions has bright color,strong sauce flavor,moderate umami and is rich in nutrition.
作者
梁晓芳
牟建楼
姚利利
马艳莉
王颉
LIANG Xiao-fang;MU Jian-lou;YAO Li-li;MA Yan-li;WANG Jie(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China)
出处
《中国调味品》
CAS
北大核心
2018年第9期78-82,86,共6页
China Condiment
基金
河北省科技计划项目(14273205D)
扇贝对虾加工公益项目(0904001)
关键词
扇贝
沙司
抗氧化性
研制
scallop
sauce
antioxidant activity
development
