| 【英文篇名】 |
Effect of Microwave-Vacuum on the Quality of Crisp Bighead Carp Slices |
| 【作者中文名】 |
张骏; 张慜; 单良; |
| 【作者英文名】 |
ZHANG Jun; ZHANG Min; SHAN Liang（School of Food Science and Engineering; Southern Yangtze University; Wuxi 214036; China）; |
| 【作者单位】 |
江南大学食品学院; 江南大学食品学院 江苏无锡; 江苏无锡; |
| 【文献出处】 |
食品与生物技术学报, Journal of Food Science and Biotechnology, 编辑部邮箱 2006年 02期
期刊荣誉：中文核心期刊要目总览 ASPT来源刊 中国期刊方阵 CJFD收录刊 |
| 【关键词】 |
鳙鱼; 鱼片; 真空微波; 膨化率; 脆度; |
| 【英文关键词】 |
bighead carp; fish slices; microwave-vacuum heating; expansion ratio; crispness; |
| 【摘要】 |
研究了预脱水鱼片含水量、微波功率、真空度对真空微波加工香脆鳙鱼片品质的影响,在此基础上,采用混合正交试验进一步优化了真空微波制备香脆鳙鱼片的工艺条件。研究结果表明,适宜的水分含量和微波功率可以提高鱼片的膨化率和脆度,改善鱼片的感官品质。高真空度可以改善鱼片的膨化作用和脆性,提高微波加热的效率,很大程度上避免了鱼片出现焦黑点。最佳的真空微波加热条件是预脱水鱼片水分质量分数控制在(15.3±1)%(50℃鼓风干燥3.5 h),微波功率设定为高火档(686±3.5)W,在真空度0.095 MPa下加热12 s后,间歇摇匀后再加热10 s。 |
| 【英文摘要】 |
The effects of the moisture content of the pre-dehydrating bighead carp(Hypophthalmichthys nobilis) slices,microwave power,vacuum degree on the qualities of the savory crisp bighead carp slices prepared by microwave-vacuum heating was studied.On the basis of the results,the conditions of processing the savory crisp bighead carp slices were optimized by a L_(15)(5~(1)×3~(2)) orthogonal design.The study showed that proper moisture content and microwave power could increase the expansion ratio and crispness of... |
| 【基金】 |
国家“十五”重大科技攻关专项项目(2001BA501A-25) |
| 【DOI】 |
cnki:ISSN:1673-1689.0.2006-02-009 |
相关新闻
