摘要
为开发鱼肉面条产品,对双螺杆挤压机生产鱼面的工艺进行了研究。鱼肉面条的最佳添加配比为:白鲢鱼糜25%、水6%、海藻酸钠0.3%﹑马铃薯醋酸酯化淀粉2.5%﹑食盐2%。双螺杆挤压机最佳工艺参数为主电机转速80r/min﹑一区温度60℃﹑二区温度85℃﹑三区温度110℃。生产出的鱼肉面条营养丰富,口感爽滑,具有独特的鱼肉风味。
In order to develop fish surimi noodle production,the parameters of fish surimi noodle production with twin-screw extruder was researched.The optimum proportion of raw material is 25% fish surimi,6% water,0.3% sodium alginate,2.5% potato starch of acetic acid esterification and 2.0% NaCl.The optimum parameters of twin-screw extruder is that speed of main motor 80 r/min,the first section temperature 60 ℃,the second section temperature 85 ℃,the third section temperature 110 ℃.The fish surimi noodle is rich in nutrition,tasted smoothly and with unique fish flavor.
出处
《食品科技》
CAS
北大核心
2010年第3期157-160,共4页
Food Science and Technology
关键词
双螺杆挤压机
鱼肉面条
工艺参数
two-screw extruder
fish surimi-noodle
operation parameters
