风味蟹肉软罐头的工艺配方研究

Study on the technical formula of soft can with flavor crab meat

为充分利用不同等级的螃蟹资源,研究以小规格螃蟹蟹肉为原料,开发制备风味蟹肉软罐头。以感官评分作为评价指标,通过单因素试验确定蟹肉、小红油、盐、味精和糖的最佳因素水平。在单因素试验的基础上,通过正交试验进行工艺优化,得到最优工艺配方为蟹肉33g、小红油4. 5g、盐0. 5g、味精0. 1g、糖0. 1g、食用油1. 8g。通过国家标准对风味蟹肉的基本成分进行测定,其所含食品能量及营养成分(以100g为基准)为:能量1104. 29KJ,蛋白质15. 50g,脂肪22. 60g,钠662. 50mg,碳水化合物0. 27g。

In order to make full use of crab resource of different levels, the smallsized crab meat was taken as raw material, and the soft can with flavor crab meat was developed. The sensory score was used as evaluation index. The optimal factor level for crab meat, capsicol, salt, monosodium glutamate and sugar was determined through single factor experiment. Based on the single factor experiment, technology optimization was conducted through orthogonal experiment. The optimal technical formula was obtained and it was crab meat 33 g, capsicol 4.5 g, salt 0.5 g, monosodium glutamate 0.1 g, sugar 0.1 g, and edible oil 1.8 g. The basic component of the flavor crab meat was determined by the national standard. The energy and nutritional components （based on 100 g） contained in the food were 1104.29 KJ energy, 15.50 g protein, 22.60 g fat, 662.50 mg sodium, 0.27 g carbohydrate.