摘要
以鲤鱼为原料,食盐、味精、料酒、生抽、白砂糖等为辅料,制作了一种鱼肉松.通过单因素试验和正交试验分别对食盐添加量、味精添加量、白砂糖添加量和生抽添加量4个关键调味参数,初炒温度、初炒时间、打松时间和复炒时间4个关键工艺参数进行优化,以感官评分为主要评价指标,确定最优的鲤鱼肉松的加工工艺.结果表明,鲤鱼肉松最优的加工工艺条件为:食盐添加量质量分数为2%,味精添加量质量分数为0.5%,白砂糖添加量质量分数为6%,生抽添加量质量分数为10%,初炒温度120℃,初炒时间5 min,打松时间12 s,复炒时间1.5 min,感官评分值达91.25分.在此条件下,鲤鱼肉松的含水分量为19.59 g/100g,含脂肪量为8.73 g/100g,含蛋白质量为47.41 g/100g,含总糖量为9.45 g/100g.
Carps is used as raw material,salt,monosodium glutamate(MSG),cooking wine,soy sauce,white sugar as auxiliary materials,and a kind of fish dried floss is made.The single factor test and orthogonal test were carried out to optimized the four key seasoning parameters,such as salt addition amount,MSG addition amount,white sugar addition amount and soy sauce addition amount,and the four key seasoning parameters,the initial frying temperature,the initial frying time,the loosening time,and the re-fry time,meanwhile the sensory score was used as the main evaluation index to determine the optimal processing technology of carpsdried floss.The results showed that the optimum processing conditions for fish dried floss was 2% by mass of salt,0.5% MSG,6% by mass ofwhite sugar,10% by mass ofsoy sauce,the initial frying temperature is 120℃,the initial frying time is 5 min,the loosening time is 12 s,the there-fry time is 1.5 min,and the sensory score is 91.25.Under these conditions,the carps dried floss has a water content of 19.59 g/100g,a fat content of 8.73 g/100g,a protein content of 47.41 g/100g,and a total sugar content of 9.45 g/100g.
作者
康晓风
闫寒
莫海珍
崔震昆
张浩
KANG Xiaofeng;YAN Han;MO Haizhen;CUI Zhenkun;ZHANG Hao(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;College of Food and Biological Engineering,Shanxi University of Science and Technology,Xi’an 710021,China)
出处
《河南科技学院学报（自然科学版）》
2020年第3期47-55,共9页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
基金
河南省大宗淡水鱼产业技术体系项目(S2014-10-G2)。
关键词
鲤鱼肉松
感官评分
色泽b*值
咀嚼性
营养成分
carpsdried floss
the sensory score
b*value
chewability
nutrient content
