鱼糜-淀粉脆片压差膨化加工工艺研究

以糯米淀粉和鱼糜为主要原料，采用压差膨化技术制备鱼糜-淀粉脆片。以硬度、脆性、膨化率、色度和感官评分为评价指标，探讨鱼糜添加量、油脂添加量、盐添加量、糖添加量以及干燥时间对鱼糜-淀粉脆片品质的影响。结果表明，随着鱼糜含量的增加，脆片的膨化率下降而硬度上升；随着油脂含量的增加，脆片的膨化率和白度增大；随着糖含量的增加，脆片白度下降；随着盐含量的增加，脆片膨化率下降；在不同的干燥时间下，脆片的膨化率、质构、色泽与感官都发生明显变化。最后得到鱼糜-淀粉脆片的工艺参数为鱼糜添加量25%，油脂添加量5%，盐添加量1.2%，糖添加量1.2%，干燥3.5 h。

Pressure Difference Puffing Process of Surimi-Starch Chips

Using glutinous rice flour and surimi as main raw materials, surimi-starch chips were prepared by pressure difference puffing technology. Using hardness, brittleness, puffing rate, color and sensory scores as evaluation indicators, the effects of surimi addition, fat addition, salt addition, sugar addition and drying time on the quality of surimi-starch chips were discussed. The results showed that with the increasing of surimi content, the expansion rate of crisps decreased and the hardness increased. With the increasing of oil content, the expansion rate and whiteness of crisps increased. With the increasing of sugar content, the whiteness of crisps increased. With the increasing of salt content, the puffing rate of chips decreased. Under different drying time, the puffing rate, texture, color and sensory of chips changed significantly. Finally, the process parameters of surimi-starch chips were 25% surimi addition, 5% fat addition, 1.2% salt addition, 1.2% sugar addition, and 3.5 h of drying.