摘要
以低值的淡水鱼和面粉为主要原料加工传统鱼面,并将具有营养保健价值的茯苓粉添加到鱼面中,进而开发保健鱼面。通过单因素和正交试验确定了茯苓保健鱼面的最佳配方为:鱼肉35%,面粉45%,玉米淀粉8%,茯苓粉9%。按此配方生产出的茯苓保健鱼面:色白有光泽,面条完整,弹性好,筋道,耐煮制,汤汁清澈,鱼腥味轻,鲜味浓郁,似奶油般柔滑,无粉质感和粗糙感。
Fish noodle was made of low-cost freshwater fish.This article explores that adding the tuckahoe of healthy function into fish noodle and further develop health fish noodle.Single factor and orthogonal design were adopted to research the suitable formula.The result shows that the optimized formula is fish 35%,flour 45%,cornstarch 8%,tuckahoe 9%.According to optimized formula,the quality of product is color white and shiny,full noodles,good elasticity,chewy,good cooking,clear soup,little fishy smell,smooth like butter,no powder texture and roughness.
出处
《食品工业》
北大核心
2011年第7期55-57,共3页
The Food Industry
关键词
茯苓
鱼面
保健
配方
tuckahoe
fish noodle
health
formula
