即食虾酱组织状态与稳定性工艺的研究

Study on the process of improving condition and stability of instant shrimp paste

采用正交试验探讨了蔗糖酯、黄原胶、植酸、淀粉各个因素及添加量对虾酱组织状态及稳定性的影响。试验结果表明:各因素对产品质量的影响顺序为植酸>黄原胶>淀粉>蔗糖酯,并确定了蔗糖酯添加量0.1%,黄原胶0.1%,植酸0.5%,淀粉1.5%为最佳生产配方,此时虾酱稳定性最好,组织状态最佳。

Orthogonal test was used to and starch have on the condition and find out the stability of effect of the factors is phytic acid 〉xanthan is sucrose ester 0. 1%, xanthan gum O. 1%, has an ideal stability and condition. effects that sucrose ester, xanthan gum, phytic acid instant shrimp paste. The result indicates that the gum〉starch〉sucrose ester, and phytic acid O. 5% and starch 1. the best process dosage , when shrimp paste