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鲍蒸煮液复合调味品制作配方和工艺研究

  

  1. (1集美大学食品与生物工程学院，福建 厦门 361021；
    2福建省水产研究所，国家海水鱼类加工技术研发分中心（厦门），福建省海洋生物增养殖与高值化利用重点实验室，
    福建省海洋生物资源开发利用协同创新中心，福建 厦门 361013）
  • 出版日期:2017-02-20 发布日期:2022-09-01
  • 通讯作者: 刘智禹（1972—），男，教授级高工，博士，研究方向：水产品加工与综合利用。E-mail: 13906008638@163.com 熊何健（1968—），男，教授，研究方向：食品化学与营养学。E-mail: hjxiong@jmu.edu.cn 
  • 作者简介:靳艳芬（1989—），女，硕士研究生，研究方向为水产品加工与综合利用研究，E-mail: 1498426902@qq.com
  • 基金资助:
    国家海洋公益性科研专项（201405016）；福建省科技重大专项（2014NZ0001-1）；厦门市海洋经济发展专项 (14CZP041HJ15)；福建省海洋经济创新发展区域示范项目(2014FJPT01)；厦门南方海洋研究中心项目（14PZY017NF17）

Study on the formulation and processing of abalone condiments

  1. (1 College of Food and Biological Engineering, Jimei University, Xiamen 361021, China;
    2 Fisheries Research Institute of Fujian, National Research and Development Center for Marine Fish Processing(Xiamen),
    Key Laboratory of Cultivation and High-value Utilization of Marine Organisms in Fujian Province,
    Fujian Collaborative Innovation Center for Exploitation and Utilization of Marine Biological Resources, Xiamen 361013, China)
  • Online:2017-02-20 Published:2022-09-01

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摘要： 为了提高鮑资源的利用率，开发新型香精，以鲍蒸煮液美拉德反应产物为基料，感官评定为指标，在单因素及L9（34）正交试验基础上，确立了口感和海鲜风味俱佳的鲍复合调味品最佳配方为：盐添加量35%、味精添加量40%、玉米淀粉添加量9%、鲍风味基料添加量为6%、白砂糖添加量4%、麦芽糊精添加量3%、呈味核苷酸二钠（I+G）添加量1.5%、酵母抽提物添加量1.5%。研究了不同的造粒方式和干燥方法对颗粒产品吸湿性、溶解性、流动性、质构特性及感官评定的影响；相关理化、性能指标为：完全溶解于90~100℃热水中的时间需要72 s，且分散良好、溶液微浑浊、无沉淀，鲜味足；堆密度为（0.61±0.01）g/cm3，硬度为（3 642±122.198）g，吸湿性为（9.35±0.01）%，临界湿度值为60%，休止角为33.0°，总体可接受度为（7.81±0.12）分。研究结果表明，旋转造粒和流化床干燥的产品质量最佳，吸湿性比较小，溶解性、流动性和质地性都比较好，感官评分最高。

关键词: 海鲜调味品, 鲍复合调味品, 配方工艺, 造粒, 成型

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 72s 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.

Key words: seafood condiment, abalone compound condiment, formulation optimization, granulation, forming