速冻青稞鱼面的研发及配方优化

Optimization on the process of quick-frozen highland barley fish noodle

针对传统鱼面品种单一,开发一种富含营养的风味青稞鱼面。试验以青稞粉、鱼糜、高筋粉、谷朊粉和纯净水等为主要原料,利用单因素和正交试验,结合理化分析和感官鉴评,对单螺杆挤压速冻青稞鱼面进行工艺探索及配方优化。研究结果表明:青稞粉与高筋粉比例、谷朊粉、鱼糜和纯净水添加量对单螺杆挤压速冻青稞鱼面品质综合特性的影响均达到极显著水平;单螺杆挤压速冻青稞鱼面的最优配方:青稞粉与高筋粉比例1:9、谷朊粉添加量9%、鱼糜添加量25%、纯净水添加量15.5%,该配方制得的青稞鱼面感官品质优良,营养价值高,品质综合评分92.40。该速冻青稞鱼面研制的应用,丰富了鱼面种类,扩展了青稞产品,有助于青稞加工业的发展。

The optimum basic prescription of single-screw extrusion fresh wet highland barley fish noodle was investigated, and the highland barley powder, surimi, high gluten flour and purified water were used as raw materials. The results showed that the effect of the ratio of highland barley powder and high gluten flour, the addition of gluten, surimi, purified water on single-screw extrusion fresh wet highland barley fish noodle had reached the extremely significant level. Furthermore, the optimum basic prescription of singlescrew extrusion fresh wet highland barley fish noodle was as followed： the ratio of highland barley powder and high gluten flour was 1：9, surimi 25%, gluten 9%, and purified water 15.5%. This formula made fish noodle had a good sensory and high nutrition value. Its comprehensive quality score was（92.40±1.37）.