油炸和真空渗透对冻藏风味小龙虾品质的影响.doc


油炸和真空渗透对冻藏风味小龙虾品质的
影响
张刘蕾,夏文水**
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(江南大学食品学院,江苏无锡,214122)
摘要:研究了冻藏风味小龙虾加工过程中的油炸和真空渗透两步关键工艺对产品品质的影
响。通过对产品油炸失重率、渗透增重率、感官评定及质构的测定,得出油炸温度 160℃,
油炸时间 4min 为油炸最佳条件;分别采用常压渗透和真空渗透,从渗透过程中产品增重变
化得出真空渗透能够有效提高渗透效率;感官评定及质构测定的结果表明,真空渗透时间为
10h 时产品品质最好。
关键词:小龙虾;油炸;真空渗透;质构
中图分类号:
Effects of Frying and Vacuum Osmotic Treatment on the
Quality of Frozen Flavorful Crayfish
ZHANG Liulei, XIA Wenshui
(The school of food science and technology,Jiangnan university, Jiangsu Wuxi,214122)
Abstract: Effects of two key technologies during the process of frozen flavorful crayfish had been
studied. With the determination of weight loss in frying, weight gain rate during permeating, sense
scores and the texture of products, it was suggested that the proper condition is frying for 4 minutes at
the temperature of 160℃. Two pressure conditions of atmosphere pressure and vacuum pressure were
adapted in the osmotic process. It was found that vacuum osmotic treatment can effectively improve
the efficiency of osmotic process from the changes of weight gain rate. The results of sense scores and
texture of products indicated that 10 hours would be the best for the quality of frozen flavorful crayfish.
Key words: crayfish, frying, vacuum osmotic treatment, texture
0 引言
淡水小龙虾是生长在我国长江流域的一种优质的水产品,由于其丰富的营养价值和独特
的风味,不仅在我国形成了极具地方特色的盱眙龙虾产业,而且每年的出口量也在持续稳定
的增长[1]。
由于