摘要
以虾蟹副产物为主要原料,在单因素试验的基础上,采用正交试验分析产品厚度、膨化前水分含量、微波时间、微波功率对产品感官评分及膨化率的影响,结果表明:最优工艺条件为微波功率900 W,膨化前水分含量5%,微波时间80s,产品厚度2mm。同时以感官评分为指标,采用响应面试验优化配方,结果表明:虾蟹副产物20g,木薯粉∶小麦粉为60∶20(g/g),膨化助剂0.2g。在该配方和工艺条件下产品感官评分为14.3分,膨化率为3.57,可为低值水产品开发利用提供有效参考。
Based on the single factor experiment,the effects of product thickness,moisture content before puffing,microwave time and microwave power on the sensory score and puffing rate of product are analyzed by orthogonal experiment.The results show that the optimal process conditions are microwave power of 900 W,moisture content before puffing of 5%,microwave time of 80 s,and product thickness of 2 mm.At the same time,the sensory score is used as the index to optimize the formula by response surface test.The results show that the shrimp and crab by-products are 20 g,the ratio of tapioca flour to wheat flour is 60∶20(g/g),the puffing agent is 0.2 g.Under the formula and process conditions,the sensory score of the product is 14.3 and the puffing rate is 3.57,which can provide an effective reference for the development and utilization of low-value aquatic products.
作者
宋秋露
王阳光
SONG Qiu-lu;WANG Yang-guang(College of Food and Medicine,Zhejiang Ocean University,Zhoushan 316000,China)
出处
《中国调味品》
CAS
北大核心
2020年第7期114-119,共6页
China Condiment
基金
舟山市科技项目(2017C41010)。
关键词
微波膨化
虾蟹副产物
工艺优化
配方优化
感官评价
microwave puffing
shrimp and crab by-products
process optimization
formula optimization
sensory evaluation
作者简介
宋秋露(1996-),女,山东德州人,硕士研究生,研究方向:食品加工与贮藏;通讯作者:王阳光(1974-),男,浙江舟山人,教授,博士,研究方向:食品加工与贮藏。
