摘要
为推动小龙虾资源高值化利用,以小龙虾肉粉为主原料之一,采用挤压黏合(冷加工)和烘烤定型(热加工)两种方式制作蛋白棒。通过单因素实验确定虾肉粉、蛋白粉、燕麦粉、低聚异麦芽糖的最佳添加量,结合正交实验进行工艺优化。结果表明,烘烤工艺中虾肉粉、蛋白粉、燕麦粉、低聚异麦芽糖添加量分别为12%、16%、10%和10%时总体感官最优;冷加工工艺中虾肉粉、蛋白粉、燕麦粉、低聚异麦芽糖添加量分别为12%、16%、12%和10%时总体感官最优。对冷加工蛋白棒进行辐照灭菌处理,辐照剂量为1~2 kGy时蛋白棒感官品质无明显变化、脂肪氧化程度较低,且菌落总数指标符合食品安全标准。
In order to promote the high-value utilization of crayfish resources,using crayfish meat powder as raw material,the protein bars were prepared by extruding and bonding(cold processing)and baking and setting(hot processing).The addition amounts of crayfish powder,protein powder,oat flour and oligoisomaltose were determined by single factor experiments,and the process was optimised by combining orthigonal experiments.The results showed that the overall organoleptic quality was optimal when crayfish powder,protein powder,oatmeal powder and oligoisomaltose were 12%,16%,12%and 10%,respectively,in the cold process.The overall organoleptic quality of the baking process was optimal when the addition of crayfish powder,protein powder,oatmeal powder and oligoisomaltose were 12%,16%,10%and 10%,respectively.Irradiation sterilization treatment was carried out on cold-processed protein bars,when the irradiation dose was between 1 and 2 kGy,there was no significant change in the sensory quality of the protein bar,the degree of fat oxidation was low,and the total number of colonies met the food safety standards.
作者
曹阳
蒋鸿程
李宏燕
王炬光
CAO Yang;JIANG Hongcheng;LI Hongyan;WANG Juguang(School of Chemical and Environmental Engineering,Wuhan Institute of Technology,Wuhan 430205,China;Key Laboratory of Cold Chain Logistics Technology for Agro-product,Ministry of Agriculture and Rural Affairs/Institute of Agro-product Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences,Wuhan 430064,China;Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology,Wuhan 430064,China)
出处
《现代食品》
2025年第9期128-134,159,共8页
Modern Food
基金
国家重点研发计划项目(2019YFD0902000)
湖北省农业科技创新中心项目(2024-620-000-001-25)。
关键词
小龙虾
烘烤
冷加工
辐照灭菌
crayfish
baking
cold processing
irradiation sterilization
作者简介
曹阳(1999-),男,硕士在读,研究方向为食品开发与研究;通信作者:王炬光(1981-),男,博士,助理研究员,研究方向为水产品加工。E-mail:120246729@qq.com。
