| 杂色蛤真空低温油炸工艺优化及品质评价 |
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| 引用本文： | 步营,徐文婷,祝伦伟,朱文慧,刘贺,赵梦雨,励建荣,于志国.杂色蛤真空低温油炸工艺优化及品质评价[J].北京工商大学学报(自然科学版),2021,39(6):144-153. |
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| 作者姓名： | 步营 徐文婷 祝伦伟 朱文慧 刘贺 赵梦雨 励建荣 于志国 |
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| 作者单位： | 渤海大学 食品科学与工程学院/生鲜农产品贮藏加工及安全控制技术 国家地方联合工程研究中心, 辽宁 锦州 121013;渤海大学 食品科学与工程学院/生鲜农产品贮藏加工及安全控制技术 国家地方联合工程研究中心, 辽宁 锦州 121013;大连工业大学 海洋食品精深加工关键技术省部共建协同创新中心, 辽宁 大连 116034;丹东泰丰食品有限公司, 辽宁 丹东 118300 |
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| 摘 要： | 为优化真空低温油炸杂色蛤的工艺,以含油量、脆度、感官评分为考察指标,采用变异系数权重法确定3个指标的权重,并计算3个指标的综合评分,采用响应面试验对油炸温度、油炸时间、脱油频率进行工艺优化,并通过测定色泽、失重率、收缩率、含油量、含水量和感官评分指标对比传统油炸和真空低温油炸杂色蛤品质。结果表明:油炸时间13min、油炸温度90℃、脱油频率75Hz为较佳参数,此条件下杂色蛤的综合评分为90.92,与模型预测值拟合度较好。与传统油炸杂色蛤相比,真空低温油炸杂色蛤收缩率、含油量和含水量较低,外观饱满,色泽均匀,呈现亮金黄色,感官评分较高。
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| 关 键 词： | 杂色蛤 真空低温油炸 响应面优化 含油量 脆度 品质评价 |
| 收稿时间： | 2020/6/15 0:00:00 |
Optimization on Vacuum Low Temperature Frying Technology and Quality Evaluation of Ruditapes philippinarum |
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| BU Ying,XU Wenting,ZHU Lunwei,ZHU Wenhui,LIU He,ZHAO Mengyu,LI Jiangrong,YU Zhiguo.Optimization on Vacuum Low Temperature Frying Technology and Quality Evaluation of Ruditapes philippinarum[J].Journal of Beijing Technology and Business University:Natural Science Edition,2021,39(6):144-153. |
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| Authors: | BU Ying XU Wenting ZHU Lunwei ZHU Wenhui LIU He ZHAO Mengyu LI Jiangrong YU Zhiguo |
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| Institution: | College of Food Science and Technology/National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China;College of Food Science and Technology/National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China;Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; Dandong Taifeng Foodstuff Co Ltd, Dandong 118300, China |
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| Abstract: | |
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| Keywords: | Ruditapes philippinarum vacuum low temperature frying response surface optimization oil content brittleness quality evaluation |
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