摘要
为了充分利用草鱼加工中产生的大量下脚料,以咸干草鱼丁、香菇、黄豆、豆瓣酱为主要原料制作鱼粒香菇风味酱的加工工艺为研究对象,对加工过程中郫县豆瓣、五香粉、杀菌强度对酱体质量、风味的影响进行了单因素实验和正交实验,根据实验结果确定了相应的最佳配方;用物性测试仪对产品的品质特性进行评价,确定了鱼丁最佳处理工艺;用固相微萃取-气质联用技术对产品的挥发性风味成分进行了分析和鉴定,确定了此鱼粒香菇酱的特征风味物质。
To avoid leaving numerous waste in the processing of grass carp,the processing technology of fish and mushroom paste with salted fish cubes,mushroom,soybean and fermented soybeans has been studied.The important factors,such as the amount of pi xian bean paste and allspice,the intensity of sterilization,on the quality and flavor of the product in processing,were studied by single factor experiment and Orthogonal experiment,and the optimum formula was achieved according to the result of experiments.And then,the characteristics of product's quality were valued by Texture analyzer and the optimum processing technology of fish cubes was achieved.Finally,Volatile flavor compounds of product were extracted with solid phase micro-extraction(SPME) apparatus and analyzed and identified by GC-MS,and characteristic volatile flavor compounds of the product was identified.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2012年第10期1031-1038,共8页
Journal of Food Science and Biotechnology
基金
国家"十一五"科技支撑计划重点项目(2008BADA1B05)
