气膨化法涨发鱼肚的工艺参数优化

Optimization of technological parameters of expanding the fish maw by gas puffing method

中文关键词:  鱼肚  气膨化法  工艺参数  正交试验  复水条件

英文关键词:fish maw  gas puffing method  technological parameter  orthogonal experiment  rehydration condition

中文摘要:

      目的 优化气膨化法涨发鱼肚的工艺参数。方法 以干制鱼肚为原料, 通过单因素试验和正交试验对鱼肚气膨化涨发进行研究, 并对其主要营养成分、复水性和理化指标进行测定。结果 得出使鱼肚气膨化效果最佳的工艺条件为: 上火90 ℃、下火100 ℃初烤30 min后, 再上火225 ℃、下火230 ℃烤2.0 min。各因素对鱼肚气膨化涨发效果的影响程度依次为: 第2阶段烤制温度、第1阶段烤制温度、第1阶段烤制时间、第2阶段烤制时间。气膨化鱼肚最佳的复水条件为: 15℃的水温复水35 min。复水后的鱼肚外形均匀完整, 香味浓厚, 无白点, 弹性好。测定鱼肚经不同膨化方法处理后的主要营养成分含量, 得到气膨化鱼肚的粗蛋白含量为75.94%, 粗脂肪含量为0.53%, 灰分含量为0.23%。结论 气膨化法操作简单便捷, 且效果比传统涨发方式更有优势, 鱼肚的感官品质更优, 营养价值更高。

英文摘要:

      Objective To optimize the technological parameters of expanding the fish maw by gas puffing method. Methods Using dried fish maw as raw materials, the method of gas puffing of fish maw was studied by single factor experiment and orthogonal experiment, and its main nutritional components, rehydration and physical and chemical indexes were detected. Results The optimal process conditions of fish maw by gas puffing were as follows: First roasting at upper heat 90℃ and lower heat 100℃ for 30 min, then roasting at upper heat 225℃ and lower heat 230℃ for 2.0 min. The influence degree of each factor on the effects of fish maw by gas puffing was as follows: The baking temperature in the second stage, the baking temperature in the first stage, the baking time in the first stage and second stage. The best rehydration conditions of fish maw by gas puffing were as follows: Rehydration at 15℃ for 35 min. The rehydrated fish maw was uniform and complete in appearance, strong in flavor, free of white spots and good in elasticity. The main nutritional content of the fish maw after different puffing methods was measured, and the content of crude protein of the gas-puffed fish maw, crude fat and gray was 75.94%, 0.53% and 0.23%, respectively. Conclusion The method of gas puffing is simple and convenient to operate, and its effect is more advantageous than that of the method of traditional expansion. The sensory quality of fish maw is better and the nutritional value is higher.