菲律宾蛤仔调味软罐头的工艺研究

目的以菲律宾蛤仔为原料,开发制备调味软罐头。方法以风味、质地和色泽感官评分项目为评价指标,通过预实验确定最佳熟制方式和熟制时间,在盐用量、糖用量、味精用量和酱油用量4个单因素实验的基础上采用响应面法优化菲律宾蛤仔软罐头的调味配方。结果在盐用量为2.5%、糖用量为2.7%、味精用量为1.2%和酱油用量为0.3%条件时,其余以五香料液补至100%,感官评分预测值高达8.28,通过实验验证的感官评分结果为8.68,与预测值接近。结论菲律宾蛤仔调味软罐头制备工艺可行,可为后期其他贝类的生产加工研究提供借鉴。

Processing technology of Ruditapes philippinarum soft canned products

Objective To develop soft canned products using Ruditapes philippinarum as raw materials. Methods Using the flavor, texture and sensory evaluation as indexes, the best cooking mode and cooking time were obtained through pre-experiment. On the basis of single factor experiments, including the amounts of salt, sugar, monosodium glutamate and soy sauce, the response surface methodology was used to optimize the seasoning formula of Ruditapes philippinarum soft canned products. Results The optimal seasoning formula was as follows: the amount of salt was 2.5%, the amount of sugar was 2.7%, the amount of monosodium glutamate was 1.2%, the amount of soy sauce was 0.3%, and the rest added spice liquid to 100%. Under these conditions, the predicted sensory score was up to 8.28, and the verified sensory score was 8.68, which was close to the predicted value. Conclusion The preparation technology of Ruditapes philippinarum seasoning soft canned products is feasible, which can provide foundation for the production and processing researches of other shellfishes.