摘要
以冰鲜梭子蟹为原料,研究料液比、熬煮时间和熬煮次数对梭子蟹浓缩汁氨基态氮和蛋白质含量的影响,并以感官评定为指标,对变性淀粉、黄原胶和乙酰化双淀粉己二酸酯等增稠剂的配比进行优化。结果表明,在料液比为1︰8(g/mL),熬煮时间为90 min,熬煮次数为2次时,梭子蟹浓缩汁的氨基态氮和蛋白质含量最高。在梭子蟹浓缩汁中添加4.0%变性淀粉、0.1%黄原胶和0.1%乙酰化双淀粉己二酸酯具有令人满意的产品属性和产品品质。在该条件下制得的产品不仅拥有梭子蟹特有的风味更保留了其营养成分,为梭子蟹的综合应用提供了理论依据和实践经验。
Using flesh frozen swimming crab as raw material, the effects of ratio of swimming crab to water, boiling time and boiling times on amino nitrogen content and protein content of concentrated soup were studied. The ratio among denaturated starch, xanthan gum and acetylated distarch adipate was optimized based on sensory evaluation. The results showed that the concentrated soup of swimming crab had the highest amino nitrogen content and protein content when the process was controlled as follows： ratio of crab to water of 1 ： 8 （g/mL）, boiling time of 90 min, and boiling 2 times. The concentrated soup added denatttrated starch of 4.0%, xanthan gum of 0.1% and acetylated distarch adipate of 0.1%, which had satisfactory attributes and quality. According to this condition, the product not only showed the unique flavor but also remained the nutritional ingredients. A theoretical basis and practical experience for the comprehensive application of swimming crab were provided.
出处
《食品工业》
CAS
北大核心
2016年第9期103-106,共4页
The Food Industry
基金
浙江省大学生科技创新活动计划(新苗人才计划)项目(2015R411032)
舟山市科技计划项目(2015C41016)
关键词
梭子蟹
浓缩汁
加工工艺
配比
swimming crab
concentrated soup
processing technology
ratio
