南美白对虾膨化虾片的配方优化

Formulation Optimization of Puffed Shrimp Slices for Penaeus vannamei

为丰富膨化食品种类,提升虾类产品附加值,以木薯淀粉、南美白对虾为原料,对南美白对虾膨化虾片的配方进行优化。以硬度、弹性指数、粘力、内聚性、咀嚼指数为指标,研究虾肉和木薯淀粉质量比、食用盐添加量、白砂糖添加量对虾片品质的影响,以膨化度和感官评分为评价指标,采用单因素试验和响应面试验优化南美白对虾膨化虾片的最佳配方。结果表明,当虾肉和木薯淀粉质量比为38.8∶61.2,白砂糖添加量11%、食用盐添加量2.0%。经油炸后,膨化虾片色泽金黄、酥脆可口、营养丰富。

In order to enrich the variety of puffed food and increase the added value of shrimp products,the formula of puffed shrimp slices of Penaeus vannamei was optimized with cassava starch and Penaeus vannamei.The effects of mass ratio of shrimp meat to cassava starch,salt content and sugar content on the quality of shrimp cracker were studied with the indexes of hardness,elasticity index,stickiness index,cohesiveness index and chewing index.With the degree of puffiness and sensory score as evaluation indexes,the optimal formula of puffiness of Penaeus vannamei was optimized by single factor test and response surface study.The results showed that when the mass ratio of shrimp meat to cassava starch was 38.8∶61.2,the sugar content was 11%,and the salt content was 2.0%,the puffed shrimp slices were golden in color,crisp and delicious,and rich in nutrition after frying.