微波辅助研制长毛对虾即食食品
Development of Penaeus penicillatus Instant Food with Microwave-assisted Method
蓝尉冰 1韩鑫 2刘朝群3
作者信息
- 1. 钦州学院,广西钦州535099;广西大学,南宁530004
- 2. 钦州学院,广西钦州535099;武汉理工大学,武汉430063
- 3. 钦州学院,广西钦州535099
- 折叠
摘要
为解决虾资源积压腐败变质问题,文章以北部湾地区长毛对虾为原料,结合微波技术,通过正交试验优化制备长毛对虾即食食品,确定长毛对虾微波即食食品加工工艺为浸泡时间90 min、浸泡温度30℃、浸泡料液比1∶1、浸泡搅拌频率15 min/次.所得产品质构良好,风味、色泽佳,最终感官评分为12.90.然后通过真空包装、灭菌,以微生物为指标,确定微波技术可延长食品保质期,且低温保藏9周后质构和微生物无明显差别.
Abstract
In order to solve the problem of shrimp resources' overstock and spoilage,using Beibu Gulf Penaeus penicillatus as raw material,it is combined with microwave technology,being optimized by orthogonal experiments to prepare Penaeus penicillatus instant food.The process of microwave-assisted Penaeus penicillatus instant food is as follows:soaking time is 90 min,soaking temperature is 30 ℃,soaking solid-liquid ratio is 1 ∶ 1,soaking stirring frequency is 15 min/time.The product has good texture,good flavor,good color and a final sensory score of 12.90.Through the vacuum packaging,sterilization,microbiological indicators,determine that the microwave technology can extend the shelf life of food,and there's no significant difference between the texture and the microorganism after 9 weeks' cryopreservation.
关键词
微波/长毛对虾/即食食品/调味Key words
microwave/Penaeus penicillatus/instant food/flavoring引用本文复制引用
基金项目
钦州学院青年科研基金(2013XJKY-48Q)
广西北部湾海洋生物多样性养护重点实验室(钦州学院)自主项目(2015ZC06)
2016年度广西高校中青年教师基础能力提升项目(KY2016LX423)
出版年
2017
NETL
NSTL
维普
万方数据