The Development Of A Ready-to-eat Food From Whitebait

The topic was to explore and research a new type of whitebait-deep processing technology. In view of the current market, most of the whitebait processing was only stay in freeze drying, so few reports were on its deep processing. The development of products of this topic was to be able to maintain the original shape and colour of whitebait, and minimize nutrients losing. The study chose freeze drying to reduce its moisture content, and vacuum microwave heating. It explored a deep processing of whitebait from the traditional freezing techniques.Mapping freeze drying curve, analysised the relationship between freeze time and moisture content, and achieve the suitable microwave moisture content. Through sensory evaluation, the appropriate concentration of salt solution could be determined. Eventually whitabait products can be eaten directly.Contraction in volume and quality structure was the product quality evaluation system. Affect product quality factors include : freeze drying time, microwave power, vacuum degrees and heating time. Through single factor tests, we could achieve the orthogonal factors level to test. After orthogonal test, the optimization of the processing methods was: Freeze drying five hours, microwave power of 560W, vacuum degrees of 8000Pa and heating 90s.Used acid value, peroxide value to be the targets, through high-temperature (45 degrees and 55 degrees) destructive testing, chose nitrogen packaging. Test white value of producets with sensory evaluation to determine the experiments. On the basis of experimental data testing, using SAS analytical software, the Q10 value can be gained. Then we can conjecture the storage shelves was 14 months in 25 degree.The subject studies showed: the product in freeze drying and vacuum microwave heating process maintained as good shape and colour as original. It was a successful exploration on deep process of whitebait.