Study on Optimization of Liquid Fumigation Technology of Smoked Pomfret
周红雷 1谢普杰 1贺紫琼 2徐超2
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作者信息
1. 宁波市鄞州九亩地生态农业有限公司,浙江宁波 315000
2. 河南农业大学食品科学技术学院,河南郑州 450002
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摘要
为了提高烟熏鲳鱼的加工品质,探究了液熏工艺对烟熏鲳鱼品质的影响.选用东海鲳鱼为研究对象,采用单因素试验和响应面优化试验,以感官评价、硬度、弹性和咀嚼度的综合评分为指标,考查了烟熏鲳鱼液熏生产过程中V 水∶V 木菠萝烟熏液的稀释倍数、液熏时间、干制温度和干制时间对鲳鱼加工品质的影响.结果表明,烟熏鲳鱼液熏过程的最佳工艺条件为V水∶V木菠萝烟熏液的稀释倍数20倍,液熏时间2 h,干制温度70 ℃,干制时间2 h.
Abstract
In order to improve the processing quality of smoked pomfret,the effects of liquid fumigation on the quality of smoked pomfret were studied.Fresh East China Sea pomfret was selected as the research object.Single factor test and response surface optimization test were used to investigate the effects of dilution ratio,liquid smoking time,drying temperature and drying time of V water∶V wood pineapple smoked liquid on the quality of smoked pomfret by sensory evaluation,hardness,elasticity and chewability.The results showed that the optimal conditions for the liquid fumigation process of smoked pomfret were as follows:dilution ratio of Vwater to Vwood pineapple fumigation solution was 20 times,liquid fumigation time was 2 h,drying temperature was 70℃,drying time was 2 h.
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