摘要
以南美白对虾为主要原料研制虾丸,对其配方条件进行优化。采用强制决定法得到各感官指标的权重得分,进而制定合理的感官品质评分标准对虾丸的品质进行测评。通过单因素试验研究南美白对虾、卡拉胶、淀粉、大豆分离蛋白对速冻虾丸感官品质的影响,确定卡拉胶添加量0.6%。以感官品质评分为响应值,通过响应面法分析获得较优的配方条件为：对虾添加量23%,淀粉添加量9%,大豆分离蛋白添加量6%。以此配方条件制得的虾丸口感爽滑,鲜虾味浓郁,色泽通透,营养丰富,其蛋白质含量为14 g/100 g,脂肪含量为1.6 g/100 g,氨基酸含量为9.22×10^4 mg/kg。
With Penaeus vannamei as main material to develp a kind of shrimp ball,optimized the formulation conditions.A reasonable sensory evaluation standard depended on method of forced decision to get the wight of sensory index.The effect of Penaeus vannamei,carrageenan,starch and soy protein isolate on the sensory evaluation of shrimp ball were investigated by single factor experiments.Response surface methodology was applied to optimize processing formula and the results were as follow：shimp 23%,starch 9%,soy protein isolate 6%.Under this condition,sensory soccer of this product was 90.The product was got a heavy shrimp flavor,bright color,rich nutrition.The content of protein was 14 g/100 g,fat 1.6 g/100 g,amino acids 9.22×10^4 mg/kg.
出处
《食品科技》
CAS
北大核心
2016年第3期166-171,共6页
Food Science and Technology
基金
国家海洋局公益性行业科研专项(20120531)
关键词
虾丸
配方
强制决定法
响应面分析
shrimp ball
formulation
forced decision
response surface methodology
