摘要
使用卤制工艺对一种传统冷冻即食鱿鱼进行了工艺改进。在单因素试验的基础上,选取复合香辛料添加量、卤制时间以及卤制温度作为影响因子,以感官得分作为响应值,使用中心组合Box-Behnken试验和响应面分析法进行工艺优化以及工艺对比试验。确定最佳的工艺参数为:复合调味料与水比的添加量比值5︰1、卤制时间20min,卤制温度100℃。并将该工艺生产的产品与原本炒制工艺生产的同款产品在出成率、理化、营养成分等指标进行对比,最终得出使用响应面法优化的卤制工艺生产的鱿鱼制品品质要优于传统炒制工艺生产的产品。
This manuscript determined the processing technology of a traditional frozen instant squid, used marinating as the majority processing. Based on the single factor experiments, using addition of complex spice, marinating time and marinating temperature as influence factors and sensory score as response value, obtained by Box-Behnkentests and response; surface analysis. The best process parameters were 5 ： 1 addition of complex spice, marinating at 100℃ for 20 min. And products using new process was better than the traditional process.
作者
沈虹力
邓尚贵
方国宏
陈云云
SHEN Hongli1,2, DENG Shanggui1, FANG Guohong2, CHEN Yunyun2(l. School of Food and Medicine, Zhejiang Ocean University,Zhoushan 316022; 2. Technology Development Center, China Aquatic Products Zhoushan Marine Fisheries Corporation,Zhoushan 31600)
出处
《食品工业》
CAS
北大核心
2018年第10期132-136,共5页
The Food Industry
