摘要
以鲶鱼为原料,经过漂洗、脱腥、斩拌、打浆、均质、乳化、干燥等一系列加工而制成的食用鲶鱼肉粉。通过添加不同的添加剂来提高其溶解度,在单因素试验的基础上设计了三因素二次通用旋转中心组合试验对添加剂的组成进行优化,得到鲶鱼食用鱼乳粉最高溶解度的添加剂组合为:单甘酯、蔗糖酯和黄原胶三者添加量分别为0.317%、0.312%和0.114%,加工出的鲶鱼肉粉溶解度在33%以上。
Used catfish as raw material,through a series of processes washing,cutting,hydrolyzing,emulsifing and drying to make catfish meatflour.Based on single factor test add different additive to improve the catfish meatflour solubility,using three factors quadratic general rotation method to decide the best composition of three additives.The result indicated that： monoglycerides,sucrose ester and xanthan gum all can improve the solubility of catfish meatflour,in which the best effects of monoglycerides,sucrose ester and xanthan gum composition was 0.317 %,0.312 % and 0.114 %;the maximum value of solubility was about 33 %
出处
《食品研究与开发》
CAS
北大核心
2011年第5期75-79,共5页
Food Research and Development
基金
天津市科技计划项目"鲶鱼精深加工技术集成与工程示范"(10ZHNZNC03600)
关键词
鲶鱼肉粉
溶解度
乳化剂
catfish meatflour
solubility
emulsifier
