鱿鱼鱼糜生产鱼燕皮的研究

Study on the production of ichthyic texture from squid surimi

研究了以鱿鱼鱼糜为原料的鱼燕皮加工工艺及淀粉、蔗糖、山梨醇添加量和水浴加热温度对鱼燕皮品质的影响。通过单因素试验和正交试验确定了生产鱼燕皮的最佳工艺配比,即添加5%马铃薯淀粉、1.5%蔗糖、2%山梨醇,采用45℃的水浴加热温度。通过对影响鱼燕皮品质因素的研究,不仅优化了其制作工艺,而且也改善了鱼燕皮的透明度、收缩率、黏性、韧性等综合品质。

The processing technology of ichthyic texture and the effect of starch,sucrose,sorbitol and the temperature of water bath on the quality of ichthyic texture were studied.Through single factor experiment and orthogonal experiment,the optimum ingredient ratio of ichthyic texture production was determined,that is,adding 5% potato starch,1.5% sucrose and 2% sorbitol,adopting 45℃ heating temperature of water bath.Through the study on the factors affecting the quality of petticoat,not only the production technology was optimized,but also the comprehensive quality of ichthyic texture such as transparency,shrinkage,viscosity and toughness has been improved.