摘要
以罗非鱼鱼糜和黄豆粉为主要原料,研制一款营养丰富、动植物蛋白均衡搭配的即食鱼香脆片。以感官评价为标准,研究鱼香脆片最佳配方和加工工艺。结果表明,以20 g鱼糜为基础,当加入黄豆粉12 g,淀粉1.5 g,黄油2.1 g,白砂糖1.4 g,含水量26 g,铺料厚度4 mm,在85℃下烘烤85 min时,即食鱼香脆片的脆性、硬度、口感最佳;产品脆性16.325 N/mm,硬度17.2 N,蛋白质、脂肪、膳食纤维、灰分、水分含量分别为24.9%,17.9%,2.2%,3.1%,3.56%。
With the minced tilapia fish and soybean powder as main raw material,developed a rich nutrition,animal and plant protein balanced collocation instant fish crispy piece.The optimum formula and processing technology of instant fish crispy piece were studied.The results showed that 20 g minced fish-bast,added soy flour 12 g,corn starch 1.5 g,butter 2.1 g,white sugar 1.4 g,water 26 g,thickness of the coating 4 mm,baking temperature 85℃,baking time 85 min,the instant fish crispy piece had the best brittleness,taste and hardness.Brittle and hardness of the products were 16.325 N/mm and 17.2 N,respectively.The content of the protein,fat,dietary fiber,ash and moisture content were 24.9%,17.9%,2.2%,3.1% and 3.56%.
作者
秦玉华
陈芳芬
秦玉春
QIN Yuhua;CHEN Fangfen;QIN Yuchun(Hainan Tropical Marine University,Sanya,Hainan 572022,China;Marine Food Engineering Technology Research Center of Hainan Province,Sanya,Hainan 572022,China)
出处
《农产品加工》
2019年第23期37-39,共3页
Farm Products Processing
基金
海南省高等学校科学研究项目（HNKY2015-44）
关键词
鱼糜
黄豆粉
鱼香脆片
配方
工艺
minced fish
soybean powder
fish crispy piece
formula
processing
