微波膨化甘薯鱼糜脆片的加工工艺优化

以甘薯泥和三文鱼加工副产物制作而成的鱼糜为主要加工原料,采用微波膨化技术制作甘薯鱼糜脆片,以产品的感官品质和质构特性为评价指标,通过单因素实验,研究微波膨化条件、植物油添加量、糯米粉添加量、小苏打与碳酸氢铵添加量及其添加比例对甘薯鱼糜脆片的品质影响,并通过正交试验确定最佳工艺。结果表明:以鱼糜与甘薯泥总质量为基准,添加植物油4%,糯米粉30%,小苏打和碳酸氢铵以2:1比例添加1.0%,在500 W功率下微波膨化120 s,制得的甘薯鱼糜脆片感官得分为(86.5±1.01)分,硬度值与脆度值分别为(7654.125±123.521) g、(8165.365±105.347) g,外观完整,色泽均匀,口感酥脆。

Optimization of Processing Technology of Surimi and Sweet Potato Crisps by Microwave Puffing

Surimi and sweet potato crisps were made from surimi by-products and sweet potato in this paper, with a method of microwave puffing. The sensory quality and texture characterstics of the crisps were used as evaluation indicators. The effect of microwave conditions, the additive amount of vegetable oil, glutinous rice flour, sodium bicarbonate and ammonium bicarbonate were investigated by single factor experiments. Finally, the optimum conditions of crisps were determined by orthogonal test. The results showed that, the optimum formula of crisps was as follows:with the total weight of surimi and sweet potato as the benchmark, adding 4% vegetable oil, 30% glutinous rice flour, 1.0% sodium bicarbonate and ammonium bicarbonate with the ratio of 2:1, then the crisps were prepared by using microwave puffing at 500 W for 120 s. The sensory score of the prepared surimi and sweet potato crisps was (86.5+1.01). The hardness and brittleness were (7654.125+123.521) g and (8165.365+105.347) g, respectively. The chips had complete appearance, uniform color and crisp taste.