摘要
以河南信阳本地产南湾鲢鱼和芋头为主要原料,通过添加玉米淀粉、魔芋胶、蛋清、大豆分离蛋白等制成鱼丸。以感官评分和凝胶强度为指标,通过单因素及正交试验,得到产品最佳配方:鱼糜/芋泥质量比为4:1,玉米淀粉、魔芋胶、蛋清、大豆分离蛋白质量分数分别为4%、0.8%、8%、6%。所研制的芋香风味鱼丸富有弹性、口感爽滑细腻,伴有芋头的清香。研究成果有利于丰富芋头在鱼丸制品领域的应用,并为鱼糜新产品的开发提供一定的理论和技术参考。
The fish ball was prepared by adding corn starch,konjac gum,egg white and soybean protein isolate with Nanwan silver carp and taro as the main raw materials.Using sensory score and gel strength as indexes,the optimal formula was obtained by single factor and orthogonal test:the mass ratio of surimi/taro paste was 4:1,the mass fraction of corn starch,konjac gum,egg white and soy protein isolate were 4%,0.8%,8%and 6%,respectively.The fish balls with taro flavor are elastic,smooth and delicate in taste,accompanied by taro fragrance.The research results are beneficial to enrich the application of taro in the field of fish ball products,and provide a certain theoretical and technical reference for the development of new surimi products.
作者
吕培楷
汪雅馨
夏南
LV Peikai;WANG Yaxin;XIA Nan(Food College,Xinyang Agriculture and Forestry University,464000Xinyang Henan,China)
出处
《粮食加工》
2024年第1期38-42,共5页
Grain Processing
基金
河南省教育厅项目,豫南地区鱼糜制品的工艺优化及保鲜技术研究(22B550016)
信阳农林学院南湾鱼制品开发与应用科技创新团队(XNKJTD-002)。
关键词
南湾鲢鱼
芋头
鱼丸
配方优化
凝胶强度
感官品质
nanwan silver carp
taro
fish ball
formula optimization
gel strength
sensory quality
