文献类型：期刊文献

中文题名：茶香型乌鱼肉脯的工艺研究及优化

英文题名：Study and Optimization of the Snakehead Fish Paste with Tea Flavor

作者：谢意通[1];黄子鸣[1];苏伟明[1,2,3];钟赛意[1,2,3];吴小禾[4]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]广东省海洋食品工程技术研究中心,广东湛江524088;[3]广东省水产品加工与安全重点实验室,广东湛江524088;[4]中山火炬职业技术学院,广东中山528436

年份：2019

卷号：40

期号：5

起止页码：128

中文期刊名：食品研究与开发

外文期刊名：Food Research and Development

收录：CSTPCD、、北大核心2017、北大核心

基金：中山市淡水产品技术服务协同创新中心项目(2016C1007);广东省高等教育教学研究和改革项目(XJG201803)

语种：中文

中文关键词：茶香;乌鱼肉脯;工艺;感官;优化

外文关键词：tea flavor;snakehead fish paste;technology;sensory;optimization

中文摘要：以新鲜乌鱼肉为原料,结合水分测定分析与感官模糊评定方法,通过单因素试验和正交试验分析茶粉、蔗糖、盐、酱油、蜂蜜的浓度以及烘烤温度与时间对乌鱼肉脯产品的色泽、风味等的影响,从感官评分与水分含量对乌鱼肉脯的感官品质进行优化。结果表明茶香型乌鱼肉脯在基本调味配方为0.2%味精、0.15%白糖、0.2%五香粉、0.2%白胡椒粉、2.5%生抽、5%料酒的基础上,以及在腌制时间为40 min、四段式烘烤即预烘烤(105℃)干燥60 min、压研烘烤(180℃)烘烤30 min、去压(180℃)烘烤10 min、上色烘烤(105℃)50 min的条件下,评分的最优工艺配方参数为:茶粉2.5%,食盐2%,蔗糖8.15%,刷蜂蜜0.5%。

外文摘要：The effects of tea powder,sucrose,salt,soy sauce and honey,and the effect of baking temperature and time on the color and flavor of the snakehead fish paste products were analyzed with the method of moisture determination and sensory fuzzy evaluation.The effects of the sensory score and water content on the color and flavor of the fish paste were analyzed by single factor experiment and orthogonal test.The sensory quality of the fish paste in snakehead fish was optimized.The results showed that the basic flavoring formula was based on 0.2%monosodium glutamate,0.15%white sugar,0.2%five fragrant powder,0.2%white pepper powder,2.5%raw soy sauce and 5%cooking wine,and the curing time was 40 min,four stage baking,drying(105℃)60 min,pressure baking(180℃)30 min,pressure removal(180℃)baking 10 min,and baking(105℃)50 min for coler and flavor.Under the conditions above,the optimum technological formula parameters are as follows:tea powder 2.5%,salt 2%,sugar 8.15%,and honey 0.5%.