真空微波工艺条件对香脆鳙鱼片品质的影响

Effect of Microwave-Vacuum on the Quality of Crisp Bighead Carp Slices

研究了预脱水鱼片含水量、微波功率、真空度对真空微波加工香脆鳙鱼片品质的影响,在此基础上,采用混合正交试验进一步优化了真空微波制备香脆鳙鱼片的工艺条件。研究结果表明,适宜的水分含量和微波功率可以提高鱼片的膨化率和脆度,改善鱼片的感官品质。高真空度可以改善鱼片的膨化作用和脆性,提高微波加热的效率,很大程度上避免了鱼片出现焦黑点。最佳的真空微波加热条件是预脱水鱼片水分质量分数控制在(15.3±1)%(50℃鼓风干燥3.5 h),微波功率设定为高火档(686±3.5)W,在真空度0.095 MPa下加热12 s后,间歇摇匀后再加热10 s。

The effects of the moisture content of the pre-dehydrating bighead carp （Hypophthalmichthys nobilis） slices, microwave power, vacuum degree on the qualities of the savory crisp bighead carp slices prepared by microwave-vacuum heating was studied. On the basis of the results, the conditions of processing the savory crisp bighead carp slices were optimized by a L15 （5^1 × 3^2） orthogonal design. The study showed that proper moisture content and microwave power could increase the expansion ratio and crispness of the fish slices, therefore the sensory quality of the finished products could be improved. High vacuum degree could enhance the puffing effect, improve the crispness of the fish slices, increase the energy efficiency of microwave heating, and significantly prevent from forming burnt spots in the surface of the final products. The optimum microwave-vacuum heating conditions were determined as following., the moisture content of the pre-dehydrating bighead carp slices was controlled at 15.3 1% （50 ℃ hot air drying for 3.5 h）, microwave power was selected at high fire （686±3.5） W, microwave heating lasted for 12 s at the vacuum pressure of 0. 095 MPa, and then heating continued for another 10 s after shaking up the fish slices.