摘要
以鹰爪虾和南美白对虾为原料,研究不同漂洗工艺对虾滑凝胶性能的影响,并对虾滑配方进行优化。以凝胶强度、弹性和胶黏性为指标,得出虾肉较优的漂洗参数为水料质量比11∶1,漂洗时间7 min。以虾滑感官评分为指标,利用模糊综合评价法和响应面法得出虾滑最优配方为:马铃薯淀粉添加量5.6%、白虾-鹰爪虾的粒糜比0.25∶1、食盐添加量1.9%。由此制得的虾滑口感爽滑、鲜味十足,感官评分8.58分。本研究成果可为高品质虾滑类制品加工工艺的完善提供数据支撑。
The effects of different rinsing techniques on the gel property of prawn ball were studied with white-hair rough shrimp(Trachypenaeus curvirostris)and white shrimp(Penaeus vannamei)as raw materials,and the formula was optimized.The best rinsing process for shrimp meat was water ratio 11∶1 and rinsing time 7 min,taking gelation strength,elasticity and adhesive strength as indicators.The fuzzy comprehensive evaluation and response surface methodology(RSM)results showed that the optimal solution was as follow:5.6%potato starch,25%white shrimp and 1.9%salt,taking sensory score as indicator.This study can provide data support for the improvement of processing technology of white-hair rough shrimp products and prawn ball products.
作者
朱凯
郑飞洋
郭丽平
张益奇
卢延斌
戴志远
Zhu Kai;Zheng Feiyang;Guo Liping;Zhang Yiqi;Lu Yanbin;Dai Zhiyuan(Institute of Seafood,Zhejiang Gongshang University,Hangzhou 310012;Key Laboratory of Aquatic Products Processing of Zhejiang Province,Hangzou 310012)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2022年第2期224-232,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
“蓝色粮仓”国家重点研发计划项目(2019YFD0902000)。
关键词
鹰爪虾
模糊综合评价
响应面法
加工工艺
white-hair rough shrimp
fuzzy comprehensive evaluation
response surface methodology(RSM)
processing technology
