空气油炸鳀鱼休闲食品工艺优化研究OA

[Background]As time progresses,people's demand for healthy food continues to rise.Anchovy,a nutritious and high-yield fish,shows great potential for being processed into healthy,low-oil snack foods.[Objective]In this paper,a healthy and less oily anchovy marinated food was developed by using the produc-tion process of brining first and air fried instead of traditional frying,and also for the anchovy processing in-dustry to provide a new parameter[Methods]The basic nutrient composition and amino acid content of an-chovy were analyzed.A single-factor experiment and an orthogonal test were conducted to optimize the pro-cessing techniques for brining and air-frying anchovy,aiming to develop low-oil snack food products.Sensory evaluation was used as an indicator to assess the texture of the products.[Results]The results indicated that an-chovy is a type of fish characterized by high protein content and low fat,abundant in essential amino acids(EAAs)and featuring a high concentration of fresh,sweet amino acids.This makes it a raw material of signific-ant nutritional and processing value.The optimal processing formulation was determined through single-factor experiments and orthogonal tests:the liquid-to-material ratio was set at 1∶6,the cooking time was 5 minutes,the air frying temperature was 190 ℃,and the frying duration was 11 minutes.Under these conditions,the sens-ory score of the low-oil snack food reached 90.33,with a hardness value of 694.29 g,elasticity of 0.83,masti-city of 278.63 g,and shear force of 1 618.53 g.This results in a nutritious and delicious chewy low-oil snack food.[Conclusion]The research provides technical support for anchovy processing and development of high quality aquatic products.