摘要
以草鱼为原料制作新型醉鱼,采用间歇真空渗透处理,以失水量和糖、盐吸收量作为渗透率的衡量指标,结合Cen-tral-Composite设计原理和响应面分析,研究渗透条件对各因素变量的影响,建立渗透条件与各指标间的多元回归模型。结果表明,在常温控制真空度0.05 MPa、循环率2∶5、循环次数4的条件下,盐吸收量为4.09g/100g、糖吸收量为3.03g/100g、失水量为4.67g/100g,相比于常压条件下,盐吸收量为3.80g/100g、糖吸收量为1.15g/100g、失水量为7.24g/100g,间歇式真空渗透能够达到最佳渗透效果,入味效果最佳,同时改善了鱼块浸渍过程中的质构特征。
The effect of intermittent vacuum impregnation technology on the quality of marinating drunk fish was studied in this paper with grass carp.Experiments were conducted according to the measure of salt gain,sugar gain and water loss value to choose the best vacuum osmotic conditions.The central-composite design and response surface analysis were applied to establish multiple regression models between osmotic conditions and selected indicators.Results indicated that brining fish marinated at atmospheric temperature under the condition of vacuum pressure of 0.05 MPa for 10 minutes,atmospheric pressure for 25 minutes,cycle ratio of 2/5,cycle number of 4 is the best,and the best flavor impregnation can be achieved.The values of salt gain,sugar gain and water loss are 4.09 g/100 g,3.03 g/100 g,4.67 g/100 g,respectively.
出处
《食品与机械》
CSCD
北大核心
2012年第5期197-201,219,共6页
Food and Machinery
基金
现代农业产业技术体系建设专项资金(编号:CARS-46-22)
