即食液熏鲍鱼生产工艺开发与优化

Development and optimization of production technology of instant liquid smoked abalone

中文关键词:  即食液熏鲍鱼  生产工艺  感官评分  优化

英文关键词:instant liquid-smoked abalone  processing technology  sensory score  optimization

中文摘要:

      目的 开发与优化即食液熏鲍鱼生产工艺。方法 以感官评分为指标, 通过正交实验, 研究液熏液配方和浸渍烘干工艺参数对即食液熏鲍鱼品质的影响。结果 即食液熏鲍鱼最佳生产工艺: 液熏液配方为食用盐添加量2%、白砂糖添加量10%、酱油添加量3.5%、烟熏香味料添加量0.2%; 浸渍烘干工艺参数为浸渍时间2 h、浸渍温度60 ℃、烘干时间2 h、烘干温度80 ℃, 在此最佳生产工艺下加工而成的即食液熏鲍鱼的感官评分为85分; 同时即食液熏鲍鱼的理化、微生物及污染物指标符合相关食品安全国家标准。结论 优化后的生产工艺为鲍鱼休闲食品的深加工提供了参考依据。

英文摘要:

      Objective To develop and optimize the technology of instant liquid-smoked abalone. Methods With sensory score as index, the effects of liquid fumigation formula and soaking drying process parameters on the quality of instant liquid-smoked abalone were studied by orthogonal experiment. Results The optimal production process of instant liquid-smoked abalone was as follows: The liquid-smoked abalone formula was 2% of edible salt, 10% of sugar, 3.5% of soy sauce, 0.2% of smoked flavoring material, and the soaking drying process parameters was: The soaking time was 2 h, the soaking temperature was 60 ℃, the drying time was 2 h, the drying temperature was 80 ℃, the sensory score of instant liquid-smoked abalone was 85, and the physicochemical, microbiological and pollutant indexes of instant liquid-smoked abalone were in line with the relevant national food safety standards. Conclusion The optimized production process provides a reference for the further processing of abalone leisure food.