蓝圆鲹热风干制工艺的优化及品质变化分析

Optimization of hot air drying process and analysis of quality change of Decapterus Maruadsi

为探究蓝圆鲹热风干制工艺及不同热风干制条件对蓝圆鲹品质变化的影响,开展了蓝圆鲹热风干燥工作条件筛选试验,分析了不同热风干制条件对蓝圆鲹水分含量变化、感官评价变化、硬度指标变化、咀嚼性指标变化的影响,使用电子鼻对制品的气味成分变化进行了分析,并通过正交试验优化确定出最优的蓝圆鲹热风干制工艺。结果表明,热风干燥温度、热风干燥时间、蓝圆鲹原料个体质量规格的变化对产品品质变化均有影响。正交优化试验得出了最优热风干制工艺参数(干燥时间为13.5 h、干燥温度为80℃、蓝圆鲹原料个体质量规格为49.5~50.5 g),此条件制得产品的水分含量为(35.44±0.57)%,感官评分为87.21±1.23,主要食品安全品质指标检测结果符合国家相关食品安全标准的规定。优化得到的产品制作工艺具有一定可行性,为蓝圆鲹资源的规模化加工利用做了较好的前期技术铺垫。

In order to investigate the hot air drying process of Decapterus Maruadsi and the effects of different drying methods on the quality change of Decapterus Maruadsi,the screening test of hot air-drying working conditions of Decapterus Maruadsi was carried out,and the effects of different drying methods on Decapterus maruadsi’s moisture content,sensory evaluation,hardness,chewiness and odor composition from electronic nose analyses were analyzed.The optimal hot air-drying process conditions of Decapterus maruadsi was obtained from the comparison through orthogonal experiment.The results showed that hot air-drying temperatures,hot air-drying duration,quality variation of individual Decapterus maruadsi raw material had an impact on the quality change of product.Through the orthogonal test optimization method,the best hot air-drying conditions were as follows:time,13.5 h;temperature,80℃;individual raw material specifications,49.5~50.5 g.Under these conditions,the moisture content of the dried Decapterus maruadsi was(35.44±0.57)%,the sensory score of the dried Decapterus maruadsi was 87.21±1.23,and the main detected results of food safety was in conformity with the National Food Safety Standards of China.The optimized production process is feasible,and will provide better technical support for large-scale processing of Decapterus maruadsi.