不同真空干燥温度对鱼面品质的影响

Effects of different vacuum drying temperature on the quality of fish noodle

对不同真空干燥温度(40、50、60、70、80℃)下所得鱼面的最佳干燥时间、复水性、硬度以及感官评分进行了研究。结果表明,真空干燥温度对鱼面的多项品质均有显著的影响。在不同干燥温度的最佳干燥时间下,随着干燥温度的增加,鱼面的水分含量和硬度下降,而煮沸损失和膨润度却呈上升趋势。在真空干燥温度60℃、干燥时间150 min条件下,鱼面水分含量为6.16%,煮沸损失为9.01%,膨润度为3.79,硬度为303.37 g,此时,鱼面的感官评分较高。

The best time for drying, rehydration property, hardness and sensory evaluation of fish noodle under different vacuum drying temperature（40, 50, 60, 70, 80℃）were studied. The results showed that the temperature had a significant impact on the quality of fish noodle. Under the best drying time, the content of water in fish noodle and hardness were decreased, however the boil loss and swelling capacity of fish noodle were increased with the drying temperature increased. When drying temperature was 60℃ and drying time was 150 min, the drying time, the moisture content, boil loss, swelling capacity and hardness offish noodle was 6.16%, 9.01%, 3.79 and 303.37 g, respectively, and the sensory quality of fish noodle was better.