摘要
本文以鲨鱼皮为原料,研究冷藏调理即食鲨鱼皮的增脆工艺技术。在单因素基础上采用三因素二次通用旋转回归试验设计方案,以产品的剪切力为衡量指标,建立了冷藏调理即食鲨鱼皮剪切力Y与六偏磷酸钠溶液的浓度X1、漂烫时间X2与冰水急冷时间X3的数学回归模型,并对三因子的最优组合进行了定量探讨。结果表明,冷藏调理即食鲨鱼皮增脆的最佳工艺参数组合为:六偏磷酸钠溶液浓度4.0g·L-1,漂烫时间2.0min,冰水急冷时间13min,在此条件下制备的冷藏调理即食鲨鱼皮产品剪切力为26.52N,口感良好。
The technique of increasing brittleness of the chilled prepared sharkskin was main influence factors and their suitable range of the chilled prepared sharkskin＇s researched.The brittleness was analyzed by single-factor tests.Basing on the rotating perpendicular combination experiments,the effects of the concentration of sodium hexametaphosphate solution, the blanching time and cooling time on the brittleness of the chilled prepared sharkskin were researched while the shearing force was determined as the target.Meanwhile,the optimum combination of three factors were also analyzed..The results showed that the optimized parameters of increasing brittleness of the chilled prepared sharkskin were as follows： concentration of sodium hexametaphosphate solution 4.0 g·L-1, blanching time 2.0 min and ice cooling time 13min,the chilled prepared sharkskin was developed based on these conditions won the best palate with shearing force 26.52 N.
出处
《江西食品工业》
2011年第1期29-32,共4页
Jiangxi Food Industry
基金
福州市科技局科技计划项目:2009-N-58
关键词
鲨鱼皮
冷藏调理
即食
增脆
工艺优化
The chilled prepared sharkskin
increasing brittleness
shearing force
technology optimization
