食品科学 ›› 2005, Vol. 26 ›› Issue (8): 181-184.

• 工艺技术 • 上一篇    下一篇

水分活度降低剂在虾干加工中的应用研究

 罗海波, 杨性民, 刘青梅, 郁志芳   

  1. 南京农业大学食品科技学院,浙江万里学院宁波市农产品加工重点实验室
  • 出版日期:2005-08-15 发布日期:2011-09-19

Study on the Application of Water Activity Lowering Agent in the Production of Dried Prawns

 LUO  Hai-Bo, YANG  Xing-Min, LIU  Qing-Mei, YU  Zhi-Fang   

  1. 1.College of Food Science and Technology, Nanjing Agricultural University;2. Ningbo Key Lab of Agriculture Product Processing Technology, Zhejiang Wanli University
  • Online:2005-08-15 Published:2011-09-19

摘要: 在单因素试验的基础上,采用L9(34)正交优化试验,研究了不同水分活度降低剂在虾干加工中的应用。结果表明:单因素试验表明,水分活度降低剂都不同程度地降低对虾干的Aw值,其能力大小为复合磷酸盐>柠檬酸>丙三醇>1,2-丙二醇>乙醇。优化试验表明,复合水分活度降低剂比单一水分活度降低剂降低Aw的能力强,主次顺序为复合磷酸盐>1,2-丙二醇>丙三醇>乙醇;最佳组合为复合磷酸盐0.2%、1,2-丙二醇0.5%、丙三醇1.0%、乙醇1.0%,此时Aw值为0.759。保藏试验表明,Aw值在0.833以下时,保质期可达90d以上。此外添加低剂量水分活度降低剂对虾干色泽、质地、组织结构和风味基本无影响。

关键词: 虾干, 水分活度降低剂, 水分活度值, 感官指标, 保质期

Abstract: Based on the single factor experiment, research was made of the application of different water activity lowering agents in the production of dried prawns by adopting the L9(34) orthogonal experiment. The results showed: In the single factor experiment, all water activity lowering agents could decrease the Aw of the dried prawns in different degrees. The capability of them: Compound phosphate>citric acid>Glycerol>1,2-Propanediol>Ethanol. In the L9(34) orthogonal experiment, capability of mixed water activity lowering agents was stronger than single one’s, the optimum compounding was composed by follows: 1.0% Glycerol, 0.5% 1,2-Propanediol, 1.0% ethanol, 0.2% compound phosphate. The Aw value was 0.759. In the preserve experiment, the shelf-life could reach 90d when the Aw value of dried prawns was under 0.833. Furthermore, it had no substantial influence on the color, texture, tissue and flavor of dried prawns on condition that low dosage water activity lowering agent was added.

Key words: dried prawns, water activity lowering agent, water activity value, sense indices, shelf-life