芝士虾片的加工工艺研究

Processing technology of cheese prawn crackers

以南美白对虾为原料,加以芝士、食盐、料酒、淀粉为辅料,通过单因素实验和正交试验,以感官评分为指标研制一种南美白对虾休闲食品,结果表明,最优的配方为芝士10%、食盐1%、料酒1.5%、淀粉6%,在此工艺的基础上制得的虾片呈亮黄色、咸淡适中、兼有海鲜与芝士味,具有良好的市场前景。

With Penaeus vannamei as the raw material by the research,and cheese,salt,cooking wine and starch was developed,orthogonal and single factor tests were conduct to optimize the best formula and the sensory scoring was as evaluation indexes.The result showed that the optimal recipe was that cheese was added 10% ,salt 1% ,cooking wine 1.5% and starch 6% .The product by the process was light yellow,brackish moderate,and both seafood and cheese taste.It has the good market prospect.