徐淑怡,施佩影,田方,徐德峰,栾倩,蔡路昀

• 1:浙江大学宁波国际科创中心
• 2:浙江大学生物系统工程与食品科学学院
• 3:浙江海洋大学食品科学与药学学院
• 4:大洋世家(浙江)股份公司

摘要(Abstract)：

为丰富黄鱼产品的形式以及开拓健康绿色的休闲膨化零食领域，文章制备了一种非油炸黄鱼脆片。通过单因素实验对非油炸黄鱼脆片的感官评分、质构特性、色度进行分析，探究淀粉种类、淀粉添加量、海苔粉添加量、烘烤温度和烘烤时间对非油炸黄鱼脆片品质的影响，并在此基础上通过正交实验优化了制备工艺。通过正交实验设计进行优化后，得到各因素对脆度影响的大小顺序为淀粉添加量>烘烤时间>烘烤温度。结果表明，最优的非油炸黄鱼脆片制备工艺为以黄鱼鱼糜的质量为基准，淀粉添加量30%、海苔粉添加量4%、烘烤温度120℃、烘烤时间60 min,在此工艺条件下感官评价和色泽最佳，硬度和脆度适宜，咀嚼无残渣感，口感酥脆。该研究为丰富黄鱼产品种类提供了一定的理论参考。

关键词(KeyWords)： 大黄鱼;脆片;非油炸工艺;质构

Abstract:

Keywords:

基金项目(Foundation): 宁波市团队科技特派员项目(2023S235)

作者(Author): 徐淑怡,施佩影,田方,徐德峰,栾倩,蔡路昀

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