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正交试验优化阿根廷鱿鱼保水浸泡关键工艺参数 被引量:1

Optimization of critical technology parameters of water retention and soaking in Argentine squid by orthogonal experiment
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摘要 研究阿根廷鱿鱼保水浸泡的关键工艺参数。在单因素的基础上,确定无磷保水剂用量、食用盐用量、保温浸泡时间及料液质量比为关键因素,以浸泡增重率和解冻失重率为评判指标,采用L_9(3~4)正交试验优化阿根廷鱿鱼保水浸泡工艺参数。结果表明阿根廷鱿鱼保水浸泡工艺参数的最佳组合为:保温浸泡时间4h,无磷保水剂用量2%,食用盐用量1.5%,料液质量比为1∶2.5。以此最佳工艺参数组合加工的阿根廷鱿鱼浸泡增重率为22.8%,解冻失重率为1.23%。 The critical technology parameters of water retention and soaking in Argentina squid were studied.On the basis of single factor,the consumption of phosphorus-free water-retaining agent,the consumption of edible salt,the soaking time of the heat preservation and the mass ratio of liquid-solid were determined as the critical factors,and the soaking weight gain rate and the thawing weight loss rate were used as the judging indexes.The L9(34)orthogonal experiment was adopted,and the technology parameters of water retention and soaking in Argentina squid were optimized.The results showed that the optimum combination of technology parameters of water retention and soaking in Argentina squid was as follows:the soaking time of the heat preservation was 4 h,and the consumption of phosphorus-free water-retaining agent was 2%,and the consumption of edible salt was 1.5%,and the mass ratio of liquid-solid was 1∶2.5.The soaking weight gain rate of Argentine squid processed by this combination of optimum technology parameters was 22.8%,and the thawing weight loss rate was 1.23%.
作者 邓立青 DENG Liqing
出处 《肉类工业》 2019年第3期28-32,共5页 Meat Industry
关键词 阿根廷鱿鱼 正交试验 关键工艺参数 Argentine squid orthogonal experiment critical technology parameter
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