空气炸鱼皮工艺优化及其风味分析

为开发空气炸鱼皮产品，对鱼皮进行空气炸制工艺优化并对其风味进行分析。在单因素的基础上结合混水平均匀设计研究烫漂时间、盐水质量分数、盐水浸泡时间、腌制时间、预干燥温度及时间、空气炸温度及时间对空气炸鱼皮的影响。结果表明:空气炸鱼皮的最佳配方为烫漂时间8 s、盐水质量分数为1%、盐水浸泡时间为20 min、腌制时间36 min、预干燥温度为55 ℃、预干燥时间25 min、空气炸温度为190 ℃、空气炸时间为16 min。利用气相色谱-离子迁移谱（GC-IMS）技术，对最佳工艺条件下的空气炸鱼皮风味物质进行了分析，已定性的挥发性物质有40种，其中，己酸乙酯、己酸、反-2-辛烯醛、(E,E)-2,4-己二烯醛、2-庚酮、2,5-二甲基吡嗪、(E)-2-己烯醛、2-甲基吡嗪、异戊酸、2-甲基丁醛、1-辛醇、异戊醇、2-丙基-1-戊醇、2-乙基呋喃等含量较高，整体呈愉悦气味。本研究结果对空气炸系列产品的工艺和风味提供了一定的理论参考。

Technology Optimization and Flavor Analysis of Air Fried Fish Skin

In order to develop air fried fish skin products, the air frying process of fish skin was optimized and its flavor was analyzed. The effects of blanching time, brine mass fraction, brine immersion time, marinating time, pre-drying temperature and time, air frying temperature and time on air-frying fish skin were studied on the basis of single factor and mixed-level uniform design. The results showed that the best formula of air fried fish skin as follows: blanching time was 8 s, salt water mass fraction was 1%, salt water immersion time was 20 min, marinating time was 36 min, pre drying temperature was 55 ℃, pre drying time was 25 min, air explosion temperature was 190 ℃, air explosion time was 16 min. The flavor compounds of air fried fish skin under the optimum process conditions were analyzed by gas chromatography ion mobility spectrometry (GC-IMS). There were 40 volatile substances that had been identified, including ethyl caproate, caproic acid, trans-2-octenal, (E,E)-2,4-hexadienal, 2-heptanone, 2,5-Dimethylpyrazine, (E)-2-hexenal, 2-methylpyrazine, isovaleric acid, 2-methylbutanal, 1-octanol, isoamyl alcohol, 2-propyl-1-Pentanol, 2-ethylfuran were high in content, and overall of them had a pleasant odor. The results of this study provide a theoretical reference for the process and flavor of air frying products.