| 斑点叉尾鮰鱼丸的制备 |
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| 引用本文： | 叶红,唐桂仙,龙玉平,吴虹,余姣,黄琴,顾仁勇. 斑点叉尾鮰鱼丸的制备[J]. 现代食品科技, 2011, 0(10): 1252-1255 |
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| 作者姓名： | 叶红 唐桂仙 龙玉平 吴虹 余姣 黄琴 顾仁勇 |
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| 作者单位： | 吉首大学化学化工学院; |
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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(湘教通[2010]244号-229) |
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| 摘 要： | 探讨擂溃及凝胶化条件对斑点叉尾鮰鱼丸弹性的影响.采用正交实验优选了擂溃各阶段的时间,同时测定了加盐量与鱼丸弹性的关系；采用单因素实验优选了凝胶温度和凝胶时间.结果表明:空擂8min、盐擂8 min、混合擂溃5min及加盐量2.0～2.3％的擂溃条件最为合理；然后于0～5℃凝胶化35 min,所加工的鱼丸弹性最好.
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| 关 键 词： | 斑点叉尾鮰 鱼丸 擂溃 凝胶化 |
Preparation of Ietalurus punetaus Fish-balls |
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| YE Hong,TANG Gui-xian,LONG Yu-ping,WU Hong,YU Jiao,HUANG Qin,GU Ren-yong. Preparation of Ietalurus punetaus Fish-balls[J]. Modern Food Science & Technology, 2011, 0(10): 1252-1255 |
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| Authors: | YE Hong TANG Gui-xian LONG Yu-ping WU Hong YU Jiao HUANG Qin GU Ren-yong |
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| Affiliation: | YE Hong,TANG Gui-xian,LONG Yu-ping,WU Hong,YU Jiao,HUANG Qin,GU Ren-yong(College of Chemistry and Chemical Engineering,Jishou University,Jishou 416000) |
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| Abstract: | Influences of blending and gelling conditions on elasticity of Ietalurus punetaus fish-balls was investigated in this paper.The orthogonal experiment design was adopted to optimize the blending time,and the relation of amount of adding salt and fish balls elasticity was determined.The single factor experiment was adopted to optimize the gel time and gel temperature.The results showed that directly blending 8 min,adding salt blending 8 min,mixed blending 5 min and adding salt 2.0-2.3% were the optimum blendi... |
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| Keywords: | Ietalurus punetaus fish-balls blend jellify |
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