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      2. 利用鮰魚排開發高鈣風味醬的研究
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        1.合肥工業大學食品與生物工程學院;2.安徽富煌三珍食品集團有限公司

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        TS264.9

        基金項目:

        安徽水產產業技術體系(AHCYJSTX-08)


        Production of High Calcium Flavor Sauce using bone of Ictalurus punctatus with meat
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          摘要:

          將斑點叉尾鮰加工副產物——魚排為原料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%、白砂糖4.8%、植物油16.8%、美拉德反應液6.8%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/100g,符合高鈣食品的鈣含量要求,風味醬各指標檢測結果表明該工藝下制得的風味醬符合相關標準要求。

          Abstract:

          The Millard reaction solution and fish bone powder prepared from processing by-product of Ictalurus Punctaus (the fish bone with meat) were added to the soybean sauce to develop the flavor sauce with high calcium content. The formula optimization of high calcium flavor sauce was realized through single factor and orthogonal experiments using sensory score as evaluation index. The results showed that the order of influencing the high calcium flavor sauce was the addition amount of soybean sauce > sugar > vegetable oil > Maillard reaction solution. The high calcium flavor sauce made according to this formula of 30.4% of soybean paste, 4.7% of sugar, 16.8% of vegetable oil, 6.8% of Maillard reaction solution was sweet in flavor and excellent in overall quality. The calcium content of flavor sauce was 353 mg/100g after addition of fish bone powder which according to the claim of high calcium food. The result of quality inspection showed that the flavor sauce produced under the process met the standard limit.

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        • 收稿日期:2020-07-31
        • 最后修改日期:2020-09-18
        • 錄用日期:2020-09-18
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