摘要
以草鱼鱼糜为原料,绿茶茶粉为辅料,开发茶香风味鱼脯。采用正交试验设计,考察改良剂对鱼糜品质的影响并确定最佳风味配方,通过感官评定确定的最佳风味配方为:草鱼鱼糜100.0 g,食盐2.0 g,蔗糖8.0 g,生姜粉为2.0 g,味精1.0 g,绿茶茶粉(120目)2.0 g,大豆脱脂脱腥蛋白粉4.0 g,小麦蛋白粉2.0 g,酸变性淀粉8.0 g。
Grass carp surimi is used as a raw material and green tea powder as a accessory to develop tea aroma fish paste. Orthogonal experimental design is used to investigate effects of improvers on the quality of fish paste and determine the best prescription. According to sensory evaluation, the best tea aroma flavour formula is as follows： surimi 100.0 g,salt 2.0 g, sugar 8.0 g, ginger powder 2.0 g, monosodium 1.0 g, green tea powder（ 120 mesh） 2.0 g, soybean protein powder 4.0 g, gluten powder2.0 g, acid modified starch 8.0 g.
出处
《武汉工业学院学报》
CAS
2010年第1期7-10,共4页
Journal of Wuhan Polytechnic University
关键词
茶
风味
鱼脯
tea
flavour
fish paste
