即食海苔风味酥脆虾仁的加工工艺及品质分析

Processing Technology and Quality Analysis of Ready-to-eat Crispy Shrimps with Seaweed Flavor

以南美白对虾为原料、感官评分为评价指标,利用真空微波干燥技术处理虾仁,以热风干燥温度、微波功率和微波时间为关键条件进行单因素和正交试验,制备外表酥脆、内部柔软有嚼劲、营养健康、风味独特的即食酥脆虾仁。结果表明,最优加工条件为微波功率500 W、微波时间5 min、热风干燥温度55℃。对该加工工艺条件下制备出的即食酥脆虾仁进行指标测定,虾仁的感官评分为84.00,水分含量为40.53%,彩度值8.25,说明经过真空微波干燥处理不仅可以改善其感官评分及色泽,还能在保留虾肉较多水分的同时提高虾仁的口感。

Litopenaeus vannamei was used as raw material and the sensory score was used as the evaluation index.The vacuum microwave drying technique was used to deal with L.vannamei,and the hot air drying temperature,microwave power,and microwave time were used as key conditions to conduct the single factor orthogonal test,to prepare the crispy prawn,with soft and chewy inside,healthy nutrition,and unique flavor.The results showed that the optimum processing conditions were microwave power of 500 W,microwave time of 5 min,and hot air drying temperature at 55℃.The crispy shrimps prepared under this processing condition were measured by index,the sensory score of shrimp was 84.00,the moisture content was 40.53%,and the chroma value was 8.25,indicating that vacuum microwave drying could not only improve the sensory score and color,but also improve the taste of shrimp while retaining more moisture.