摘要
在传统中式烹饪手法基础上,结合现代食品加工技术,通过单因素实验与正交实验对紫薯墨鱼丸配方进行优化,利用食品感官方法对其品质进行评价。通过分析,最终确定紫薯墨鱼丸最佳配方:墨鱼净肉450克、紫薯50克、盐8克、生粉35克、清水20克、冰块50克。在此条件下,制作的紫薯墨鱼丸品质最佳。
Purple potato was assumed to make cuttlefish ball. Factorial and orthogonal experiments were used to investigate the factors influencing product sensory quality. The formula was optimized as 450 g of cuttlefish meat,50 g of purple potato,8 g of refined salt,35 g of corn flour,20 g of water,and 50 g of ice.
作者
郝志阔
吴耀华
郑海云
郑晓洁
冯玉珠
HAO Zhikuo;WU Yaohua;ZHENG Haiyun;ZHENG Xiaojie;FENG Yuzhu(Department of Food Engineering,Guangdong Environmental Protection Engineering Vocational Colleg;College of Tourism,Hebei Normal Universit)
出处
《美食研究》
北大核心
2018年第2期44-47,共4页
Journal of Researches on Dietetic Science and Culture
关键词
紫薯
墨鱼丸
生产工艺
正交实验
purple potato
cuttlefish pellet
production process
orthogonal experiment
