| 模糊综合评价结合响应面法优化鹰爪虾滑加工工艺 |
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| 引用本文： | 朱凯,郑飞洋,郭丽平,张益奇,卢延斌,戴志远. 模糊综合评价结合响应面法优化鹰爪虾滑加工工艺[J]. 中国食品学报, 2022, 22(2): 224-232 |
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| 作者姓名： | 朱凯 郑飞洋 郭丽平 张益奇 卢延斌 戴志远 |
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| 作者单位： | 浙江工商大学海洋食品研究院 杭州 310012;浙江工商大学海洋食品研究院 杭州 310012;浙江省水产品加工技术研究联合重点实验室 杭州 310012 |
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| 基金项目： | “蓝色粮仓”国家重点研发计划项目(2019YFD0902000) |
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| 摘 要： | 以鹰爪虾和南美白对虾为原料,研究不同漂洗工艺对虾滑凝胶性能的影响,并对虾滑配方进行优化.以凝胶强度、弹性和胶黏性为指标,得出虾肉较优的漂洗参数为水料质量比11:1,漂洗时间7 min.以虾滑感官评分为指标,利用模糊综合评价法和响应面法得出虾滑最优配方为:马铃薯淀粉添加量5.6％、白虾-鹰爪虾的粒糜比0.25:1、食盐添...
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| 关 键 词： | 鹰爪虾 模糊综合评价 响应面法 加工工艺 |
| 收稿时间： | 2021-02-27 |
Fuzzy Comprehensive Evaluation Combined with Response Surface Methodology for Optimization of the Processing Technology of White-hair Rough Shrimp(Trachypenaeus curvirostris) Prawn Ball |
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| Zhu Kai,Zheng Feiyang,Guo Liping,Zhang Yiqi,Lu Yanbin,Dai Zhiyuan. Fuzzy Comprehensive Evaluation Combined with Response Surface Methodology for Optimization of the Processing Technology of White-hair Rough Shrimp(Trachypenaeus curvirostris) Prawn Ball[J]. Journal of Chinese Institute of Food Science and Technology, 2022, 22(2): 224-232 |
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| Authors: | Zhu Kai Zheng Feiyang Guo Liping Zhang Yiqi Lu Yanbin Dai Zhiyuan |
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| Affiliation: | (Institute of Seafood,Zhejiang Gongshang University,Hangzhou 310012;Key Laboratory of Aquatic Products Processing of Zhejiang Province,Hangzou 310012) |
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| Abstract: | The effects of different rinsing techniques on the gel property of prawn ball were studied with white-hair rough shrimp(Trachypenaeus curvirostris)and white shrimp(Penaeus vannamei)as raw materials,and the formula was optimized.The best rinsing process for shrimp meat was water ratio 11∶1 and rinsing time 7 min,taking gelation strength,elasticity and adhesive strength as indicators.The fuzzy comprehensive evaluation and response surface methodology(RSM)results showed that the optimal solution was as follow:5.6%potato starch,25%white shrimp and 1.9%salt,taking sensory score as indicator.This study can provide data support for the improvement of processing technology of white-hair rough shrimp products and prawn ball products. |
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| Keywords: | white-hair rough shrimp fuzzy comprehensive evaluation response surface methodology(RSM) processing technology |
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