摘要:
以海捕中华管鞭虾虾仁为原料,以感官评定为判断标准,通过调味配方单因素实验及正交实验,确定了最佳调味配方为:白砂糖的添加量为8%,料酒的添加量为9%,生抽的添加量为1.5%,味精的添加量为0.3%,验证实验感官评分达到49分;再以L*值、TVB-N值以及菌落总数为理化指标进行实验测定,确定了产品调味工艺中最佳食盐添加量为1.5%,最佳料液比为3：1 g/mL,最优腌制时间为12 min。最后以感官评定为指标,通过对产品生产工艺条件进行单因素实验及正交实验,确定了产品生产全过程中的最优工艺参数:调味时间为12 min、蒸煮时间为4 min、干燥时间为60 min(60 ℃条件下)、杀菌时间为10 min(115 ℃条件下),此条件下的产品经检测细菌总数小于1000 CFU/g,大肠菌群小于10 MPN/100 g,致病菌未检出,且验证实验感官评分达到48分,产品常温条件下保藏时间达到6个月以上。该研究成果为开发风味独特的中华管鞭虾方便调理食品提供了技术基础。
Abstract:
The optimum flavoring formula of Solenocera Melantho was determined with sensory assessment by the single factor experiment and orthogonal test:the amount of sugar was 8%, the amount of cooking wine was 9%, the amount of soy sance was 1.5%, the amount of MSG was 0.3%, the sensory score was 49. L* value, TVB-N value and total number of colonies were measured. The optimum extraction conditions were as follows:the optimal dosage of salt was 1.5%, the optimum ratio was 3:1, and the optimum curing time was 12 min. Finally, taking sensory assessment as indicator, the optimum process parameters in the whole process of product were determined by single factor experiment and orthogonal test:the curing time was 12 min, the cooking time was 4 min, the drying time for 60 min (60℃ conditions), sterilization time of 10 min (115℃ conditions).Under this condition, the total number of colonies was less than 1000 CFU/g, the coli forms were less than 10 MPN/100 g, the pathogens were not detected, and the sensory score was 48, and the storage time was over 6 months. The research results provided a technical basis for the development of convenient conditioning food of Solenocera Melantho shrimps with unique flavor.
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