| 婴幼儿番茄鱼泥罐头工艺的优化研究 |
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| 引用本文： | 张雪,隋继学. 婴幼儿番茄鱼泥罐头工艺的优化研究[J]. 食品工业科技, 2006, 0(3): 139-140 |
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| 作者姓名： | 张雪 隋继学 |
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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,河南,郑州,450008 |
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| 摘 要： | 采用了感官评定和正交实验法,对婴幼儿番茄鱼泥罐头的工艺和配方进行了优化。通过反复实验,确定婴幼儿番茄鱼泥罐头的最佳配方为:30%番茄、14%蛋黄、6%奶粉。对按该配方生产的产品进行理化及微生物检测,结果表明,该产品具有鱼肉与番茄的独特滋味,酱体橙红色,呈半固态状,料质均匀,粘稠适中,乳化效果好,实为目前婴幼儿的最佳营养食品。
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| 关 键 词： | 婴幼儿食品 鱼泥 番茄 罐头 |
| 文章编号： | 1002-0306(2006)03-0139-03 |
| 修稿时间： | 2005-07-04 |
Processing of tomato fish paste can for infant and young children |
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| Zhang Xue. Processing of tomato fish paste can for infant and young children[J]. Science and Technology of Food Industry, 2006, 0(3): 139-140 |
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| Authors: | Zhang Xue |
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| Affiliation: | Zhang Xue at al |
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| Abstract: | The basic formula and technology for tomato fish paste canned food for infant and young children were studied. By flavor appraisement and orthogonal test method,the formula was as following: 12%vitellus,35?rrot,6%milk power. Organoleptic examination,physicochemical and microbiological analysis showed that tomato fish paste can is conformed to our quality standard. |
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| Keywords: | foods for infant and young children fish paste tomato canning |
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