鱿鱼脆片的加工工艺研究（英文）

论文摘要

以鱿鱼为原材料,通过水分含量、质构参数和感官评分等指标测定,探究经真空冷冻干燥后的鱿鱼分别在常压油炸和高温热空气油炸条件下,油炸温度和油炸时间对鱿鱼脆片品质的影响,并确定鱿鱼脆片最佳加工工艺。试验结果表明,经过真空冷冻干燥处理后的鱿鱼再油炸处理可以得到酥脆的鱿鱼片,且鱿鱼脆片最佳加工工艺为:鱿鱼经过前处理、调味、蛋白酶处理、预冻和冻干后,在油炸温度为160℃条件下进行高温热空气油炸,油炸时间为4 min。此工艺制得的鱿鱼脆片有油炸风味,组织表面紧密收缩,少量褐变,硬度较小,较酥脆,无油腻感。

论文目录

• 1. Introduction
• 2. Materials and Methods
•   2.1. Materials and instruments
•   2.2. Techniques
•     2.2.1. Process flow
•     2.2.2. Operating tips
•   2.3. Combination of vacuum freeze-drying with normal pressure frying（Technique 1）
•   2.4. Combination of vacuum freeze-drying with high-temperature hot-air frying（Technique 2）
•   2.5. Indexes determination
•     2.5.1. Moisture
•     2.5.2. Texture
•     2.5.3. Sensory assessment
• 3. Results and Analysis
•   3.1. Effects of vacuum freeze-drying combining with normal pressure frying
•     3.1.1. Effects of frying temperature and time onmoisture content
•     3.1.2. Effects of frying temperature and time on texture
•     3.1.3. Effects of frying temperature and time on sensory quality
•   3.2. Effects of vacuum freeze-drying combining with high-temperature hot-air frying
•     3.2.1. Effects of frying temperature and time on moisture content
•     3.2.2. Effects of frying temperature and time on texture
•     3.2.3. Effects of frying temperature and time on colorand luster
•     3.2.4. Effects of frying temperature and time on sensory quality
• 4. Results and Conclusions

文章来源

类型: 期刊论文

作者: 薛冬梅,陈菊,薛崇祥,苏旬花

关键词: 鱿鱼制品,鱿鱼脆片,高温热空气油炸,加工工艺

来源: Agricultural Science & Technology 2019年06期

年度: 2019

分类: 农业科技,工程科技Ⅰ辑

专业: 轻工业手工业

单位: 青岛市黄岛区检验检测中心

基金: Supported by National Key Research&Development Project (2016YFD0400404)~~

分类号: TS254.4

DOI: 10.16175/j.cnki.1009-4229.2019.06.008

页码: 58-63

总页数: 6

文件大小: 683K

下载量: 26