鳗鱼制作营养鱼面的配方研究

主要通过混料回归方法,以溶出率、口感评价为指标,对面粉、黄豆粉、鱼糜、玉米粉几种主要原料的配比进行探讨,确定最佳的鳗鱼鱼面配方为面粉52.17%、黄豆粉4.35%、鱼糜32.61%、玉米粉10.87%,同时对最佳方案进行营养成分分析。

The article mostly investig ates the composition of material flour,soybean flour,corn flour and broken fish throug h the method of studying on permutation and combination.Confirm the best cong er noodles' composition,their corresponding quality percentag es are52.17%,4.35%,32.61%,10.87%respectively.And annualize nutrition composition of the best project.