鱼肉的添加方式对馒头性能的影响

Effect of the Way of Addition of Fish on the Performance of Steamed Bread

该文以鱼肉为原料,通过测定先加鱼肉和后加鱼肉的两种不同添加方式制备馒头的质构、水分、pH值、灰分等理化指标,对两种不同添加方式制备的馒头进行比较研究。结果表明,后添加鱼肉的方式比先添加鱼肉的方式更好,两种添加方式在馒头的水分、灰分、比容、高径比上没有太大差异,而在营养成分上,两种不同鱼肉添加方式制得的鱼肉营养馒头蛋白质含量比普通馒头高出将近1倍,在脂肪的含量先加鱼肉馒头比普通馒头高出4倍,而后加鱼肉馒头比普通馒头高出5倍。在pH值上也有一定的差距,可以看出后添加鱼肉对馒头的醒发影响较小,后添加鱼肉的馒头口感,外形,品质较好。

The fish was used as raw material, through the deter mination the first add fish and after add fish of the two different adding met hod preparation of steamed buns texture, moisture, pH value, ash content, physical and chemical indicators, comparative study of two different preparation met hods add steamed buns. The results showed that after the addition of fish was way better than the first add fish, two added in moisture, ash, specific volume of steamed buns, the ratio of height to diameter was not much difference, but the nutritional components, two kinds of fish protein content added nutritional steamed buns made nearly 1 times higher than ordinary steamed buns, the fat content to add fish steamed buns steamed buns than ordinary high more than 4 times, and then add fish steamed buns steamed buns than the average 5 times higher. In pH value there was a certain gap, could be seen after addition had little effect on t he shape of fish steamed buns proofing, after add fish steamed buns, the taste, good quality.