摘要
研究以巴沙鱼、辣椒、植物油等主要原料制作的鱼肉辣椒酱的最佳工艺配方,并对其进行品质检验。在单因素试验结果的基础上,利用Plackett-Burman(PB)设计结合Box-Behnken Design(BBD)响应面优化法,以质构特性(咀嚼性、黏性)、色差(L^(*)、a^(*))和感官评分为评价指标衡量鱼肉辣椒酱的品质,使用主成分分析法进一步优化鱼肉辣椒酱的加工工艺。结果表明,鱼肉辣椒酱的最佳工艺配方为:以鱼糜100 g为基准,植物油50%、辣椒粉15%、食盐15%、蚕豆酱10%、绵白糖5%、花椒2%、八角2%、丁香2%、白芷2%、桂皮2%、谷氨酸钠1%、食用香精1%、芝麻0.5%、5′-呈味核苷酸二钠0.1%、腌制时间120 min。在此工艺下制作的鱼肉辣椒酱符合国家标准,香辣味美,营养健康。
The optimum technological formula of fish chili sauce made from the main raw materials such as Pangasius bocourti,chili and vegetable oil is studied,and its quality is inspected.Based on the results of single factor test,Plackett-Burman(PB)design combined with Box-Behnken Design(BBD)response surface optimization method is used to evaluate the quality of fish chili sauce with texture properties(chewiness,viscosity),color difference(L^(*),a^(*))and sensory score as the evaluation indexes.The processing technology of fish chili sauce is further optimized by principal component analysis.The results show that the best technological formula of fish chili sauce is:based on 100 g surimi,vegetable oil 50%,chili powder 15%,salt 15%,broad bean paste 10%,soft white sugar 5%,Zanthoxylum bungeanum 2%,star anise 2%,clove 2%,Angelica dahurica 2%,cinnamon 2%,sodium glutamate 1%,edible essence 1%,sesame 0.5%,disodium 5'-ribonucleotide 0.1%,curing time 120 min.The fish chili sauce produced by this technology conforms to the national standard,and is spicy,delicious,nutritional and healthy.
作者
白建
沈辉
于艳琴
赵建英
薛建娥
BAI Jian;SHEN Hui;YUYan-qin;ZHAO Jian-ying;XUE Jian-e(Department of Life Science,Lyuliang University,Lyuliang 033001,China)
出处
《中国调味品》
CAS
北大核心
2023年第6期152-158,167,共8页
China Condiment
基金
吕梁农产品加工及功能食品研发重点实验室(2021ZDSY-1-47)
吕梁市农业攻关项目(2021NYGG-1-24)。
