摘要
以不同的马铃薯全粉、鱼肉、鱼剩余物添加量为考察因素,以产品的硬度、弹性、色度以及吸水率作为指标,考察马铃薯全粉、鱼肉、鱼剩余物对面条品质的影响。结果表明:各因素对马铃薯鱼面的品质影响从大到小排序为:鱼剩余物添加量>马铃薯全粉添加量>鱼肉添加量。最佳的工艺参数为C2A1B2,即鱼剩余物的添加量为10%,马铃薯全粉的添加量为30%,鱼肉的添加量为25%。
The potato flour,fish and fish residues with different additive amount are as the investigation factors,the hardness,elasticity,color and water absorption rate of the products are used as the indicators,and the effects of potato flour,fish and fish residues on the quality of noodles are investigated.The results show that the influence order of various factors on the quality of potato fish noodles is：fish residues additive amountpotato flour additive amountfish additive amount.The best process parameter is C2 A1 B2,that is fish residues additive amount of 10%,potato flour additive amount of30%,fish additive amount of 25%.
作者
刘婧
熊汉国
LIU Jing;XIONG Han-guo(Huazhong Agricultural University, Wuhan 430070, Chin)
出处
《中国调味品》
CAS
北大核心
2018年第7期95-98,共4页
China Condiment
基金
湖北省自然科学基金(2018CFB269)
国家自然科学基金(31471699)
武汉市产业化项目(2015020303010172)
关键词
鱼面
鱼余物
马铃薯全粉
正交
生产工艺
fish noodles
fish residues
potato powder
orthogonal
production technology
