摘要
用低值鱼制成的鱼糜,添加豆腐渣等研制一种高蛋白、富含膳食纤维的鱼丸。采用单因素试验考察精盐、豆腐渣、蛋清粉、大豆蛋白、海藻酸钠对感官品质的影响,用均匀设计对配方进行优化,得到鱼丸最佳配方是在低值鱼糜中添加精盐2.5%,豆腐渣3.35%,蛋清蛋白8.56%,大豆蛋白12.32%,海藻酸钠0.33%(均为占鱼肉质量的百分比)。此条件下,鱼丸的硬度10.95 N,内聚性0.42,弹性5.28 mm,胶黏性4.90 N,咀嚼性11.48 mJ,得到的鱼丸富含膳食纤维,高蛋白,低胆固醇,是一种兼具口感及营养价值的健康食品。
Fish balls with high protein, rich in dietary fiber are developed making use of low-value minced fish, and adding okam. The effect of peanut meal powder and other additive were explored in single factor experiments, and the formulation was optimized by uniform design methodology. Confirm the best fish balls formula： 2.5% salt, 3.35% okam, 8.56% egg white protein, 12.32% soy protein, 0.33% sodium alginate （the percentage of low-value fish quality）. Under this condition, the hardness of green fishbaUs is 10.95 N, cohesion 0.42, spring 5.28 mm, adhesiveness 4.90 N, chewiness 11.48 mJ. The fishballs is low cholesterol, and high in dietary fiber, protein, and is a kind of pure natural health food which has good taste and nutritional value.
出处
《食品工业》
北大核心
2014年第8期36-40,共5页
The Food Industry
关键词
低值鱼
纯天然鱼丸
配方
均匀设计
low-value fish
pure natural fishballs
formula
uniform design method
