非漂洗鱼糜即食食品的加工工艺

Processing Technology of Non-rinsed Surimi Instant Food

摘要:

为了确定非漂洗鱼糜即食食品的最佳配方，研究其加工过程中的品质变化，以感官和质构特性为指标，通过单因素试验和正交试验确定马铃薯泥、蛋清粉、猪油和水的最佳添加量；在此基础上，分析干燥方式和杀菌温度对产品持水性、失水率和色泽的影响，确定最佳加工工艺。结果表明：非漂洗鱼糜即食食品的最优配方为蛋清粉25%、马铃薯泥30%、猪油6%、水100%，最佳干燥工艺为冷风干燥10 h，最佳的杀菌温度为105 ℃。产品加工过程中，失水率随着干燥时间的延长均显著上升，当冷风干燥10 h时非漂洗鱼糜的失水率为39.06%，持水率为84.33%，热风干燥150 min时失水率为34.58%，持水率为83.5%。随着杀菌温度升高，非漂洗鱼糜制品呈现L*值逐渐降低、a*值和b*值逐渐升高的趋势。该研究可为非漂洗鱼糜即食食品的开发和应用提供一定的理论依据。

Abstract:

In order to determine the best formula of non-rinsed surimi instant food and investigate the quality changes during processing, single factor and orthogonal experiments were used to determine the optimum addition amounts of mashed potatoes, egg white powder, lard, and water using sensory and texture characteristics as reference indexes. Subsequently, the best processing technology was determined by analyzing the effects of drying methods and sterilization temperature on the water holding capacity, water loss rate, and product color. The results showed that the optimal formula of non-rinsed surimi instant food was 25% egg white powder, 30% mashed potatoes, 6% lard, and 100% water; the optimal drying process was cold air drying for 10 h; and the optimal sterilization temperature was 105 ℃. During processing of non-rinsed surimi instant food, the water loss rate increased significantly with the extension of drying time. When the cold air drying time was 10 h, the water loss and water holding rates of non-rinsed surimi were 39.06% and 84.33%, respectively. When the hot air drying time was 150 min, the water loss and water holding rates were 34.58% and 83.5%, respectively. As the sterilization temperature increased, the L* value of non-rinsed surimi products gradually decreased, whereas the a* and b* values gradually increased. These results could provide a theoretical basis for the development and utilization of non-rinsed surimi instant food.