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      2. 利用鮰魚排開發高鈣風味醬的配方研究
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        安徽省水產產業技術體系項目(NYCYTX-2016-84)


        Formula of high-calcium flavour sauce using Ictalurus punctatus bone with meat
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          摘要:

          以斑點叉尾鮰加工副產物——魚排為原料,將制備的風味美拉德反應液和魚骨粉添加到黃豆醬中,開發高鈣風味醬。通過單因素試驗和正交試驗,以感官評分為評價指標,對高鈣風味醬的配方進行優化。結果表明,影響高鈣風味醬感官評分的各因素主次順序為:黃豆醬添加量>白砂糖添加量>植物油添加量>美拉德反應液添加量,按黃豆醬30.4 g/100 g、白砂糖4.8 g/100 g、植物油16.8 g/100 g、美拉德反應液6.8 g/100 g的配方制成的高鈣風味醬香味濃郁,品質優良,添加魚骨粉的風味醬中鈣含量為353 mg/100 g,符合高鈣食品的鈣含量要求。

          Abstract:

          The addition of fish minced meat and bone powder to flavour sauce by certain processing could not only improve the nutritional value of flavour sauce,but also provide a reference for the development of new type of flavour sauce and the comprehensive utilization of by-products of aquatic product processing.Moreover,it could give a new idea for the healthy development of fishery industry.The Millard reaction solution and fish bone powder were prepared from processing by-product of Ictalurus Punctaus (the fish bone with meat),and added to the soybean sauce to develop the flavour sauce with high calcium content.The formulation of high calcium flavour sauce was optimized through single factor and orthogonal experiments using sensory score as index.The results showed that the order of influencing the high calcium flavour sauce was the addition amount of soybean sauce>sugar>vegetable oilMaillard reaction solution.The optimized formulation was 30.4 g/100 g of soybean paste,4.8 g/100 g of sugar,16.8 g/100 g of vegetable oil,6.8 g/100 g of Maillard reaction solution.The high calcium flavour sauce made according to the formula was sweet in flavor and excellent in overall quality.The calcium content of flavour sauce was 353 mg/100 g after addition of fish bone powder,which met the claim of high-calcium food.

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        張艷凌,許瑞紅,楊立,張波濤,姜紹通,陸劍鋒,林琳.利用鮰魚排開發高鈣風味醬的配方研究[J].華中農業大學學報,2020,39(6):88-95

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        • 收稿日期:2020-07-31
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        • 在線發布日期: 2020-12-01
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