裹浆工艺对南极冰鱼香酥鱼块品质的影响

Effect of Wrapping Slurry Technology on the Quality of Crispy Fish Cubes for Antarctic Icefish

以南极冰鱼为原料,研究了制作香酥鱼块最适宜的裹浆工艺。考察不同面粉与淀粉质量比、外裹粉-水质量比(粉水比)、搅拌时间对南极冰鱼香酥鱼块裹糠率、脂肪含量和综合评分的影响,通过响应面法筛选出最适宜的裹浆工艺条件,得到更好的产品品质。结果表明,裹浆的最佳工艺条件为:面粉与淀粉比例3∶2、粉水比12∶11、搅拌时间10 min,此时制作的南极冰鱼香酥鱼块裹浆均匀、外酥里嫩、综合评分为29.42±0.20分,与预测值吻合度好。此优化工艺可行,该裹浆工艺条件下得到的香酥鱼块品质佳。

The most suitable wrapping slurry technology for making crispy fish cubes was studied with antarctic icefish.The effects of the different ratio of flour to starch,ratio of powder to water and mixing time on the wrapping rate,fat content and comprehensive score of the crispy fish cubes for antarctic icefish were investigated,the response surface method was used to optimize the most suitable wrapping slurry technology conditions to obtain better product quality.The results showed that the optimum conditions of starching were as follows:the ratio of flour to starch was 3∶2,the ratio of powder to water was 12∶11,and the mixing time was 10 min.Meanwhile,the starching of antarctic icefish was evenly,the outside was crispy and the inside was tender,the comprehensive score was 29.42±0.20,and the results agree well with the predicted values.The optimum process is feasible,and the quality of crispy fish cube is good.