摘 要 本研究以青蟹的蟹黄、蟹肉为原料，由单因素试验和正交试验设计优化蟹黄酱的生产配方和工艺，采用化学指标、微生物指标和感官评定综合分析蟹黄酱的贮藏稳定性。即蟹黄酱的最佳配方：蟹黄蟹肉含量为 34%(蟹黄蟹肉 3:2)，猪油含量为 41%，咸蛋黄含量为 13%，料酒含量为 12%，茶多酚添加量 0.045%(以食用油量计）。以此配方制得蟹黄酱，对产品进行四个月的贮藏稳定性实验，实验结果表明，在-20℃贮藏条件下蟹黄酱的保质期至少为 4 个月。关键词：蟹黄酱；配方；保质期Abstract In this study, the crab roe and crab meat of blue crab were used as raw materials, and the production formula and technology of crab paste were optimized by single factor experiment and orthogonal experiment. The storage stability of crab paste was comprehensively analyzed by chemical index, microbial index and sensory evaluation. That is, the best recipe for crab paste: crab meat content of 34% (crab roe: crab meat 3:2), lard content of 41%, salted egg yolk content of 13%, cooking wine content of 12 %, tea polyphenols added amount of 0.045% (based on the amount of edible oil). The crab paste was prepared with this formula and the storage stability of the product was tested for four months. The results showed that the shelf life of the crab paste was at least 4 months under the storage condition of -20.℃Key words:Crab paste; Formula; Shelf life目 录1 引 言.........................................................11.1 原料的简介......................................................11.2 研究的意义......................................................11.3 研究的内容......................................................22 材料和方法.......................................................22.1 材料、药品及仪器................................................22.1.1 原材料........................................................22.1.2 实验药品...................................
