Optimization of Processing Technology of Instant Flavor Sturgeon by Response Surface Methodology and Analysis of Its Storage Quality
In order to develop small packaged instant flavor sturgeon snacks,with sensory score,color value and texture as the evaluation indexes,the processing technology of instant sturgeon is optimized by response surface method,and the storage quality at room temperature is analyzed.The results show that the optimal process parameters are 0.2％chive powder,0.4％ginger powder,0.3％star anise powder,0.3％cinnamon,0.2％black pepper powder,4.0％soy sauce,11％dark soy sauce,2.0％salt,1.0％monosodium glutamate,3.0％beef extract,1.0％corn starch,5.0％white granulated sugar,deodorization time of 29 min and boiling time of 15 min.At this time,the instant flavor sturgeon has strong fragrance,delicate taste and attractive color,making it a high-quality leisure snack.After storing for 25 d,the bags don't swell and the instant flavor sturgeon doesn't go mouldy.The preservative treatment has certain effect on improving the storage quality of the product.
万方数据
维普
