| 婴幼儿胡萝卜鱼泥罐头工艺的优化研究 |
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| 引用本文： | 张雪,郝修振. 婴幼儿胡萝卜鱼泥罐头工艺的优化研究[J]. 食品科技, 2006, 31(1): 53-55 |
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| 作者姓名： | 张雪 郝修振 |
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| 作者单位： | 郑州牧业工程高等专科学校食品工程系,郑州,450008 |
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| 摘 要： | 采用感官评定和正交试验法对婴幼儿胡萝卜鱼泥罐头的工艺和配方进行了优化研究。婴幼儿胡萝卜鱼泥罐头的最佳配方为胡萝卜30%、蛋黄粉14%、奶粉6%,并对按最佳配方生产的产品进行了理化及微生物检测,该产品具有鱼肉与胡萝卜的独特滋味,酱体橙黄色,呈半固态状,料质均匀、黏稠适中,乳化效果好。
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| 关 键 词： | 婴幼儿食品 鱼泥 胡萝卜 罐头 |
| 文章编号： | 1005-9989(2006)01-0053-03 |
| 修稿时间： | 2005-07-06 |
Optimizing study of the processing of carrot fish paste can for infant and young children |
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| ZHANG Xue,HAO Xiu-zhen. Optimizing study of the processing of carrot fish paste can for infant and young children[J]. Food Science and Technology, 2006, 31(1): 53-55 |
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| Authors: | ZHANG Xue HAO Xiu-zhen |
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| Abstract: | The basic formula and technology of carrot fish paste can for infant and young children were studied.By flavor appraisement and orthogonal test method,the formula was as following: 30% carrot,14% vitellus powder,and 6% milk powder.Organoleptic examination,physicochemical and microbiological analysis showed that carrot fish paste can conformed to our quality standard. |
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| Keywords: | foods for infant and young children fish paste carrot can |
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