渔业现代化2017，Vol.44Issue(1)：45-50,58,7.DOI:10.3969/j.issn.1007⁃9580.2017.01.009
鲍蒸煮液复合调味品制作配方和工艺研究
Study on the formulation and processing of abalone condiments
摘要
Abstract
In order to improve the utilization rate of abalone resources and develop new flavoring,in this paper, Maillard reaction products (MRPS) from abalone cooking liquor was used as base material,sensory assessment results as indicators of product quality, and based on single-factor and L9 ( 34 ) orthogonal test, the optimal formula of abalone condiment with ideal taste and seafood flavor was obtained as:salt 35%, monosodium glutamate 40%,corn starch 9%,MRPS 6%,sugar 4%,maltodextrin 3%,I+G 1.5%,and yeast extract 1.5%. The effects of different granulation methods and drying methods on the hygroscopicity,dissolubility,fluidity,texture characteristics and sensory evaluation of the granular products were studied, and the physico-chemical performance index of the product were:completely dissolved in hot water of 90-100℃ within 72 s with good dispersion,the solution was slightly turbid with no precipitation and the flavor was fresh enough;the bulk density was (0.61±0.01)g/cm3,hardness (3642±122.198)g,hygroscopicity (9.35±0.01)%,critical humidity value 60%, angle of response ( 33. 0°) , and overall acceptability ( 7. 81 ± 0. 12 score ) . The results showed that the abalone condiment granule gained with rotary granulation and fluidized-bed drying has the best quality, with relatively smaller hygroscopicity,better dissolubility,fluidity and texture,as well as the highest score in the sensory evaluation.关键词
海鲜调味品/鲍复合调味品/配方工艺/造粒/成型Key words
seafood condiment/abalone compound condiment/formulation optimization/granulation/forming分类
轻工纺织引用本文复制引用
靳艳芬,吴靖娜,路海霞,乔琨,刘智禹,熊何健..鲍蒸煮液复合调味品制作配方和工艺研究[J].渔业现代化,2017,44(1):45-50,58,7.基金项目
国家海洋公益性科研专项(201405016) （201405016）
福建省科技重大专项(2014NZ0001-1) （2014NZ0001-1）
厦门市海洋经济发展专项(14CZP041HJ15) （14CZP041HJ15）
福建省海洋经济创新发展区域示范项目(2014FJPT01) （2014FJPT01）
厦门南方海洋研究中心项目(14PZY017NF17) （14PZY017NF17）
