摘要
通过添加魔芋精粉、马铃薯淀粉及蛋清3种辅料以提高斑点叉尾鱼丸弹性及感官品质。采用单因素试验分别考察了3种辅料添加量与鱼丸弹性及感官品质的关系,再采用正交试验确定3种配料的最佳配比。结果表明,魔芋精粉2.5%、马铃薯淀粉7.5%和蛋清4.5%添加到鱼丸中,鱼丸弹性及感官综合品质最佳。
Konjak powder,potato starch and egg white were added to improve the elasticity and sensory quality of Ietalurus punetaus fish-balls.Three kinds of ingredients were investigated respectively on relation with the fish-balls elasticity and sensory quality by using single factor experiment,and the orthogonal experiment was used to determine the optimum formulation of 3 kinds of ingredients.The results showed that when Konjak powder 2.5%,potato starch 7.5% and egg white 4.5% were added into fish-balls,the elasticity and sensory quality achieved the best.
出处
《中国食物与营养》
2012年第4期33-36,共4页
Food and Nutrition in China
基金
湖南省2010年大学生研究性学习和创新性实验计划项目(项目编号:湘教通[2010]244号-229号)
关键词
斑点叉尾鱼丸
弹性
魔芋精粉
马铃薯淀粉
蛋清
Ietalurus punetaus fish-balls
elasticity
konjak powder
potato starch
egg white
