风味白姑鱼加工工艺优化研究

概述风味白姑鱼的工艺流程及操作要点,采用正交设计的方法考查白姑鱼调味腌制过程中4个重要因素,即食盐用量、白砂糖用量、味精用量及辣椒用量对产品口感、色泽、气味等感官品质的影响。结果表明,最佳调味工艺条件为食盐用量30 g,白砂糖用量15 g,味精用量5 g,辣椒用量12 g,在此组合下得到的产品风味口感最佳。比较不同温度下的干燥效果,得到最佳的干燥条件为干燥温度50℃,干燥时间4 h。

Study on Optimization of Processing Technology of Flavor White Anchovy

This paper summarized the technological process and operation points of flavored white anchovy.The orthogonal design method was used to investigate the effects of four important factors in the process of flavoring and salting of white anchovy,salt content,sugar content,monosodium glutamate content and pepper content,on the sensory quality of the product,such as taste,color,odor and so on.The results showed that the best condiment conditions were as follows:salt content 30 g,sugar content 15 g,monosodium glutamate content 5 g,and pepper content 12 g.The combination of the products had the best flavor and taste.By comparing the drying effects at different temperatures,the best drying conditions were obtained as follows:drying temperature 50℃,drying time 4 hours.