摘要
本文介绍了以新鲜冻鱼糜为原料 ,添加食盐、淀粉等辅料 ,经斩拌、挤压成形、加热凝胶等工序制作的鱼面挤压成形工艺。选取淀粉添加量、斩拌时间、螺杆转速、凝胶温度为因素 ,进行了L934正交试验 ,对鱼面拉伸强度、延伸率、溶出率、膨润度等指标进行模糊综合评价。研究表明 ,鱼面挤压成形工艺的最佳条件为 :淀粉量 8%、斩拌时间 8min、螺杆转速 70r/min、凝胶温度
The paper introduces the extruding formation technique of fish noodles using fresh freezed fish meat paste as raw material,adding salt,starch and other additives,cutting and mixing,extruding to shape,heating to gel.After selecting the amount of starch added,mixing time,rotation speed of screw,heating temperature as variables;performing L 93 4 authentic experiences,then make fuzzy comprehensive assessment on the specifications of stretch strength,enlonging rate,dissolving rate,and etc.The study shows that the best technique conditions of extruding formation of fish noodle are:starch amount 8%,mixing time 8 minutes,rotation speed of screw 70r/min,heating temperature 85℃.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2001年第1期51-54,共4页
Journal of the Chinese Cereals and Oils Association
