白鲢鱼真空糟制工艺研究
首发时间:2012-03-31
摘要:本文主要研究了白鲢鱼真空糟制工艺对品质的影响,对比了真空糟制与传统糟制过程中酒糟鱼营养成分、质构、感官品质的变化,并通过气质联用对产品的风味进行了比较分析。研究结果表明:真空糟制的最佳工艺参数为真空度0.08MPa,温度15℃。真空糟制过程中酒糟鱼相关成分增加速率高于传统糟制,并且产品质构更为紧密。真空糟制8天后产品风味与传统糟制36天产品风味接近,采用真空糟制工艺可以有效缩短酒糟鱼加工周期。
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Study on the vacuum pickling technology of silver carp by wine-lees
Abstract:The quality changes of silver carp during vacuum-pickling processing were studied in this study. The differences in changes of nutrition contents, texture and flavor between vacuum pickling and traditional pickling processing were analyzed. The results showed that the optimum vacuum pickling processing conditions is at vacuum pressure of 0.08MPa with 15℃ of pickling temperature. Compared with traditional processing, the growing speed of nutritional contents in wine-lees fish produced by vacuum pickling processing was increased, and its texture was much tighter. After 8-day vacuum pickling treatment the product could achieve the similar flavor as the one after 36-day traditional pickling treatment. So,by using vacuum pickling treatment,The processing time of pickling production could effectively shorten.
Keywords: wine-lees silver carp vacuum pickling technology traditional pickling technology
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