红枣鱼糕的研制

Development of Jujube Fish Cake

该试验探讨了红枣鲢鱼鱼糕的制作工艺。选取红枣浆添加量、玉米淀粉添加量、猪肥膘肉添加量为响应面优化试验的3个自变量因素,以弹性为响应值,进行优化试验。结果表明,3个因素对鱼糕弹性影响的大小顺序为猪肥膘肉添加量>红枣浆添加量>玉米淀粉添加量;红枣鱼糕的最佳配方参数为红枣浆添加量4.93 g/100 g、玉米淀粉添加量11.44 g/100 g、猪肥膘肉添加量6.32 g/100 g。

The processing technology for jujube and silver carp fish cake was studied.Additive amount of jujube pulp,additive amount of corn starch and additive amount of pork fat were selected as three independent variable factors in response surface optimization test.The response value of test was elasticity.The results showed that the order of influence of the three factors on the elasticity of fish cake was additive amount of pork fat>additive amount of jujube pulp>additive amount of corn starch.The optimal formula parameters of jujube fish cake were additive amount of jujube pulp 4.93 g/100 g,additive amount of corn starch 11.44 g/100 g,and additive amount of pork fat 6.32 g/100 g.