| 斑点叉尾鱼丸弹性的研究 |
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| 引用本文： | 叶红,龙玉平,黄琴,唐桂仙,吴虹,余姣,顾仁勇.斑点叉尾鱼丸弹性的研究[J].中国食物与营养,2012,18(4):33-36. |
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| 作者姓名： | 叶红 龙玉平 黄琴 唐桂仙 吴虹 余姣 顾仁勇 |
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| 作者单位： | 吉首大学化学化工学院,湖南吉首,416000 |
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| 基金项目： | 湖南省2010年大学生研究性学习和创新性实验计划项目(项目编号:湘教通[2010]244号-229号) |
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| 摘 要： | 通过添加魔芋精粉、马铃薯淀粉及蛋清3种辅料以提高斑点叉尾鱼丸弹性及感官品质。采用单因素试验分别考察了3种辅料添加量与鱼丸弹性及感官品质的关系,再采用正交试验确定3种配料的最佳配比。结果表明,魔芋精粉2.5%、马铃薯淀粉7.5%和蛋清4.5%添加到鱼丸中,鱼丸弹性及感官综合品质最佳。
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| 关 键 词： | 斑点叉尾鱼丸 弹性 魔芋精粉 马铃薯淀粉 蛋清 |
Research on Elasticity of Ietalurus punetaus Fish-balls |
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| YE Hong,LONG Yu-ping,HUANG Qin,TANG Gui-xian,WU Hong,YU Jiao,GU Ren-yong.Research on Elasticity of Ietalurus punetaus Fish-balls[J].Food and Nutrition in China,2012,18(4):33-36. |
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| Authors: | YE Hong LONG Yu-ping HUANG Qin TANG Gui-xian WU Hong YU Jiao GU Ren-yong |
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| Affiliation: | (College of Chemistry and Chemical Engineering,Jishou University,Jishou 416000,China) |
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| Abstract: | Konjak powder,potato starch and egg white were added to improve the elasticity and sensory quality of Ietalurus punetaus fish-balls.Three kinds of ingredients were investigated respectively on relation with the fish-balls elasticity and sensory quality by using single factor experiment,and the orthogonal experiment was used to determine the optimum formulation of 3 kinds of ingredients.The results showed that when Konjak powder 2.5%,potato starch 7.5% and egg white 4.5% were added into fish-balls,the elasticity and sensory quality achieved the best. |
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| Keywords: | Ietalurus punetaus fish-balls elasticity konjak powder potato starch egg white |
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