高凝胶强度鱼鳞胶冻的开发

Development of High Gel Strength Fish Scale Jelly

重点研究高凝胶强度鱼鳞冻的制备工艺,以断裂强度、脆性为指标,借助物性分析仪考察不同食用胶配比对鱼鳞冻凝胶强度的影响,通过正交试验优化食用胶的配比方案,并考察调味料的加入对产品凝胶强度及感官评定的影响。结果表明,食用胶对鱼鳞冻凝胶有增强作用,食用胶的优化配方为:0.4%卡拉胶+0.35%魔芋胶+0.6%琼脂+0.3%钾盐;添加调味料可以改善鱼鳞冻腥味,使产品风味更好,最佳的调味料配方为:5%糖+0.5%盐+0.1%柠檬酸+1%葱+1%姜+1%蒜+2%料酒+0.5%柠檬汁。

The preparation process of high gel strength fish scales was studied.The fracture strength and brittleness were used as indicators.The influence of different ratios of edible rubber on the strength of fish scale gel was investigated by means of texture analyser,and was optimized by orthogonal test.The effect of the addition of seasonings was studied through the sensory evaluation of the product.The results showed that the edible gum had an enhanced effect on the fish scale gel.The optimized formula of the edible gum was 0.4%carrageenan+0.35%konjac+0.6%agar+0.3%potassium salt;Adding seasoning could improve the scale of the fish flavor;The product flavor was better,and the best seasoning formula was 5%sugar+0.5%salt+0.1%citric acid+1%onion+1%ginger+1%garlic+2%cooking wine+0.5%lemon juice.