摘要
以新鲜四角蛤蜊为材料,通过正交试验研究并优化四角蛤蜊即食食品的加工工艺。结果表明,影响四角蛤蜊即食食品风味的各因素主次顺序为蛤蜊肉与蔬菜比>食盐添加量>糖添加量>料酒添加量;最佳工艺配方为:蛤蜊肉与蔬菜比为4∶1,糖4.0%,食盐3.0%,料酒0.5%,制得的四角蛤蜊即食食品香味及风味俱佳,滋味持久。
Taking the fresh Maoctra veneriformis as material,through orthogonal test the processing technology of Maoctra veneriformis instant food was studied.The results showed that,the order of factors which affecting the flavor of Maoctra veneriformis instant food was the ratio of Maoctra veneriformis meat to vegetable salt addition sugar additioncooking wine addition,the optimum formula was as follows： the ratio of Maoctra veneriformis meat to vegetable was 4 ∶1,sugar addition was 4.0%,salt addition was 3.0%,cooking wine addition was 0.5%.The obtained Maoctra veneriformis instant food had good flavor and taste.
出处
《保鲜与加工》
CAS
2013年第4期42-45,共4页
Storage and Process
基金
国家贝类产业技术体系建设项目(CARS-48)
山东省科技发展计划项目(2009GG10005018)
关键词
四角蛤蜊
即食食品
工艺
优化
评价
Maoctra veneriformis
instant food
technology
optimization
evaluation
