鱿鱼鱼糜生产鱼燕皮的研究
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摘要
研究了以鱿鱼鱼糜为原料的鱼燕皮加工工艺及淀粉、蔗糖、山梨醇添加量和水浴加热温度对鱼燕皮品质的影响。通过单因素试验和正交试验确定了生产鱼燕皮的最佳工艺配比,即添加5%马铃薯淀粉、1.5%蔗糖、2%山梨醇,采用45℃的水浴加热温度。通过对影响鱼燕皮品质因素的研究,不仅优化了其制作工艺,而且也改善了鱼燕皮的透明度、收缩率、黏性、韧性等综合品质。
The processing technology of ichthyic texture and the effect of starch,sucrose,sorbitol and the temperature of water bath on the quality of ichthyic texture were studied.Through single factor experiment and orthogonal experiment,the optimum ingredient ratio of ichthyic texture production was determined,that is,adding 5% potato starch,1.5% sucrose and 2% sorbitol,adopting 45℃ heating temperature of water bath.Through the study on the factors affecting the quality of petticoat,not only the production technology was optimized,but also the comprehensive quality of ichthyic texture such as transparency,shrinkage,viscosity and toughness has been improved.
The processing technology of ichthyic texture and the effect of starch,sucrose,sorbitol and the temperature of water bath on the quality of ichthyic texture were studied.Through single factor experiment and orthogonal experiment,the optimum ingredient ratio of ichthyic texture production was determined,that is,adding 5% potato starch,1.5% sucrose and 2% sorbitol,adopting 45℃ heating temperature of water bath.Through the study on the factors affecting the quality of petticoat,not only the production technology was optimized,but also the comprehensive quality of ichthyic texture such as transparency,shrinkage,viscosity and toughness has been improved.
引文
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[17] KUWAHARAB K,OSKAOB K,Eeffcts of sodium gluconate on gel formation of Japanaese common Squid mantal muscle[J].Jpana.Soc.Sci.Fisheries,2003,637-642.
[18] 卜容,吴海潇,李亚楠,等,鱿鱼加工碎肉生产风味鱼糕的工艺配方优化及品质研究[J].食品工业,2015,36(8):158-162.
[2] 陆海霞.秘鲁鱿鱼肌原纤维蛋白质凝胶特性的研究[D].杭州:浙江工商大学,2009.
[3] 曲映红,陈新军,陈舜胜.印度洋西北海域鸢乌贼理化特性的初步分析[J].上海水产大学学报,2004,13(4):335-338.
[4] 杨芳,吴永沛,陈梅香,陈俊等.阿根廷鱿鱼肌原纤维蛋白及肌肉组织凝胶保水性研究[J].水产科学,2008,27(8):386-389.
[5] 王冬妮,范馨茹,祁立波,等.淀粉和蛋白类添加物对鱿鱼鱼糜凝胶特性的影响[J].中国食品学报,2018,18(4):65-71.
[6] 杜杰,李洪军,翁航萍.鱿鱼肌肉结构及其嫩化研究进展[J].肉类研究,2007(12):20-23.
[7] 俞秋文,介绍秘鲁鱿鱼丝的生产工艺[J].中国水产,2003,12:70-73.
[8] 王芝研,周果,杨文鸽,等.添加剂对秘鲁鱿鱼肌原纤维蛋白热诱导凝胶特性的影响[J].核农学报,2016,30(8):1 568-1 576.
[9] 曹俊.秘鲁鱿鱼肉异味脱除试验[J].水产科技情报,2008,35(5):226-228.
[10] KUWAHARAB K,OSKAOB K.Eeffcts of sodium gluconate on gel formation of Japanaese common Squid mantal muscle[J].Jpana.Soc.Sci.Fisheries,2003,637-642.
[11] AYENSA MG,MONTERO MP,BORDERIAS AJ,et al.Influence of some protease inhabitors on gelation of squid muscle[J].Food Sci,2002,67:1 636-1 641.
[12] 程琳丽,李来好,马海霞.谷氨酰胺转胺酶对鱼肉保水性的影响[J].食品工业科技,2014,35(9):128-131.
[13] 张建友,牛记者,郑俊,等.复合亲水胶体对带鱼鱼糜制品凝胶特性的影响[J].食品工业科技,2015,35(17):54-57.
[14] MAT A A,SUK C N.Effects of surimi-to-silver catfish ratio and potato starch concentration on the properties of fish sausage[J].Journal of Aquatic Food Product Technology,2015,24(3):213-226.
[15] WANG Z J,LIANG J,JIANG L Z,et al.Effect of the interaction myofibrillar protein and heat-induced soy protein isolates on gel properties[J].CyTA-Journal of Food,2015,13(4):527-534.
[16] 薛长湖,刘艺杰,李兆杰等.一种生产秘鲁鱿鱼鱼糜的方法[P].中国,发明专CN1785059A.2006-6-14.
[17] KUWAHARAB K,OSKAOB K,Eeffcts of sodium gluconate on gel formation of Japanaese common Squid mantal muscle[J].Jpana.Soc.Sci.Fisheries,2003,637-642.
[18] 卜容,吴海潇,李亚楠,等,鱿鱼加工碎肉生产风味鱼糕的工艺配方优化及品质研究[J].食品工业,2015,36(8):158-162.