即食南美白对虾制品虾壳软化工艺研究

Shrimp Shell Softening Technology Research of Instant Penaeus vannamei Boone Product

以即食预煮热风干燥南美白对虾虾壳可食用为目标,采用酸法软化技术开发新型虾类即食制品。本文以复配有机酸为软化剂,通过蛋白质损失率、脱钙率和质构变化规律的研究,确定虾壳软化最佳工艺技术和参数。研究结果表明:当脱钙率达到55%时,虾壳软化可食。在体积分数为5%的情况下,复配有机酸以乙酸与乳酸按1:1比例配合软化30 min可获得最佳软化效果,南美白对虾蛋白质损失率为5.53%,且对虾制品的营养与风味保持较好。

Regarding the edible of the shrimp shell of Penaeus vannamei Boone by pre-cooking and hot air drying technology as the target, P. vannamei Boone was used as raw materials to develop new products of instant shrimp, by using acid softening technology, this paper was based on the distribution of organic acid as the softener to determine the best technology and parameters of shrimp shell softening, through the loss rate of protein, the decalcification rate and the change rule of texture. The results show that when the decalcification rate reaches 55%, the softening shrimp shell is edible. In the case of the volume fraction of 5%, the ratio of organic acid to acetic acid and lactic acid by 1：1 could get the best softening effect, and the loss rate of protein of P. vannamei Boone product was 5.53%. At the same time, the nutrition and flavor of shrimp products was keeping good.