摘要
把酸 -变性淀粉、交联淀粉和醋酸淀粉酯 3种变性淀粉分别按不同比例添加到白鲢鱼糜中 ,运用模糊综合评价法对所得的鱼糕制品进行感观品质评价。结果表明 :按鱼肉质量计 ,添加 2 0
Acid-modified starch ,cross-linked starch and acetic acid-starch-ester were respectively added to silver carp gruel in different proportion. The vague comprehensive appraisal was made .The results showed that adding 20 g cross-linked starch per 100 g fish gruel could significantly improve the quality of silver carp cake.
出处
《湖北农学院学报》
2002年第5期413-414,418,共3页
Journal of Hubei Agricultural College
关键词
变性淀粉
白鲢
鱼糕
品质
模糊综合评价法
fish cake
modified starch
method of vague comprehensive appraisal
