茶香型乌鱼肉脯的工艺研究及优化

Study and Optimization of the Snakehead Fish Paste with Tea Flavor

以新鲜乌鱼肉为原料,结合水分测定分析与感官模糊评定方法,通过单因素试验和正交试验分析茶粉、蔗糖、盐、酱油、蜂蜜的浓度以及烘烤温度与时间对乌鱼肉脯产品的色泽、风味等的影响,从感官评分与水分含量对乌鱼肉脯的感官品质进行优化。结果表明茶香型乌鱼肉脯在基本调味配方为0.2%味精、0.15%白糖、0.2%五香粉、0.2%白胡椒粉、2.5%生抽、5%料酒的基础上,以及在腌制时间为40 min、四段式烘烤即预烘烤(105℃)干燥60 min、压研烘烤(180℃)烘烤30 min、去压(180℃)烘烤10 min、上色烘烤(105℃)50 min的条件下,评分的最优工艺配方参数为:茶粉2.5%,食盐2%,蔗糖8.15%,刷蜂蜜0.5%。

The effects of tea powder,sucrose,salt,soy sauce and honey,and the effect of baking temperature and time on the color and flavor of the snakehead fish paste products were analyzed with the method of moisture determination and sensory fuzzy evaluation.The effects of the sensory score and water content on the color and flavor of the fish paste were analyzed by single factor experiment and orthogonal test.The sensory quality of the fish paste in snakehead fish was optimized.The results showed that the basic flavoring formula was based on 0.2%monosodium glutamate,0.15%white sugar,0.2%five fragrant powder,0.2%white pepper powder,2.5%raw soy sauce and 5%cooking wine,and the curing time was 40 min,four stage baking,drying(105℃)60 min,pressure baking(180℃)30 min,pressure removal(180℃)baking 10 min,and baking(105℃)50 min for coler and flavor.Under the conditions above,the optimum technological formula parameters are as follows:tea powder 2.5%,salt 2%,sugar 8.15%,and honey 0.5%.