即食贻贝脱腥及调味工艺研究

刘洪亮，陈丽娇，肖欣欣，程 艳

(福建农林大学食品科学学院，福建福州350002)

即食贻贝脱腥及调味工艺研究

刘洪亮，陈丽娇*，肖欣欣，程 艳

(福建农林大学食品科学学院，福建福州350002)

研究利用贻贝生产半干态即食食品，运用感官模糊综合评判法确定最佳调味工艺。利用茉莉花茶水和姜汁的复合液对贻贝进行脱腥实验研究，均匀实验设计确定脱腥工艺条件。实验结果表明:脱腥的最佳工艺参数为茉莉花茶水的添加量3.0%，姜汁添加量1.0%，脱腥温度40℃，脱腥时间100min;最佳调味工艺为白砂糖添加量10.0%，味精添加量2.0%，精盐添加量5.0%，调味时间70min。此工艺条件下所得贻贝即食食品口感好，营养丰富，是理想的健康食品。

贻贝，脱腥，均匀实验，模糊综合评判，调味工艺

Abstract:The processing of half dry instant mussel was studied.The fuzzy comprehensive sensory evaluation was used to determine the best seasoning process.Composite deodorization liquid which was made from jasmine tea and ginger juice was used to remove the mussel’s smell.The uniform design was studied to make the deodorization processing conditions.The experimental results demonstrated that the deodorization for the best technical parameters was the adding amount of jasmine tea was 3.0%，the adding amount of ginger juice was 1.0%，the deodorization temperature was 40.0℃ and the deodorization time was 100min.The best seasoning process was the adding amount of sugar was 10.0%，the adding amount of Monosodium glutamate was 2.0%，the adding amount of salt was 5.0%and the seasoning time was 70min.Under this processing，the instant mussel with good taste was full of nutrition.It was a kind of ideal healthy food.

Key words:mussel;deodorization;uniform design;fuzzy comprehensive evaluation;seasoning process

贻贝(Mytilus edulis)俗称“海红”、“淡菜”［1］，其产量高、生命力强，主要分布在我国辽宁、山东、福建、浙江等沿海省份［2］。贻贝具有很高的营养价值，其蛋白质含量丰富，享有“海中鸡蛋”的美称［1］，贻贝还含有丰富的牛磺酸［3］，此外，还含有 VB、VD、VE、β-胡萝卜素［1］以及 VK等多种维生素和钙、铁、锌、硒等矿物质元素［4］。贻贝具有很高的药用与食疗功效［5］，是一种对健康极为有利的水产贝类。目前，国内外对贻贝的加工利用除鲜销外，主要是冷冻、干制品，部分调味品以及活性物质的提取与功能性保健品的开发等［2］，对于贻贝半干态即食制品的加工较少。水产品在不同程度上都存在着一定的腥臭味、土腥味等不良气味［6］，因此，以水产品为原料制备休闲食品需脱腥处理。目前，水产品的脱腥主要有生物、物理、化学等方法。……