期刊论文

Study on Processing Technology of crispy fish noodles

中文

武汉轻工大学学报

2095-7386

2015

2

26-30

10.3969/j.issn.2095-7386.2015.02.006

本校为第一机构

以草鱼鱼糜和面粉为主要原料,研制成新型的营养干脆面。采用单因素和正交试验相结合的方法测定干脆鱼面的断条率、糊化度和感官评价值,确定干脆鱼面的最佳工艺配方。结果表明:干脆鱼面的最佳配方为草鱼鱼糜30 g、面粉100 g、CMC 0.5 g、麦芽糊精10 g、磷酸氢二钾0.1 g、多聚磷酸钠0.3 g、六偏磷酸钠0.2 g、碳酸氢铵0.8 g、小苏打0.8 g、味精0.8 g、白胡椒0.3 g、白砂糖5.0 g、起酥油30 g、单甘脂0.2 g、鸡蛋15 g、鱼汤25 g、蔗糖酯0.5 g、鱼肉香精1.0 g、食盐2.0 g。在此工艺条件下,产品断条率很低,糊化度最优,感官性能良好,具有很广阔的市场前景。

With grass carp surimi and flour as the main raw material , a new nutritional and heathy snack noodles was made.The combination of single-factor test and orthogonal test was used to determine noodle break rate , gelati-nization degree, and sensory evaluation value,and the best formula of crispy fish noodles was concluded.The re-sults showed that the optimum compound for crispy fish noodles is surimi 30g, flour 100g, CMC 0.5g, maltodextrin 10g, dipotassium hydrogen phosphate 0.1g, sodium polyphosphate 0.3g, sodium hexametaphosphate 0.2g, ammo-nium bicarbonate 0.8g, sodium bicarbonate 0.8g, mono...