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。
The basic formula and paste canned food for technology for tomato fish infant and young children were studied, By flavor appraisement and orthogonal test method, the formula was as following： 12%vitellus, 35%carrot, 6%milk power, Organoleptic examination, physicochemical and microbiological analysis showed that tomato fish paste can is conformed to our quality standard.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第3期139-140,143,共3页
Science and Technology of Food Industry
关键词
婴幼儿食品
鱼泥
番茄
罐头
foods for infant and young children
fish paste
tomato
canning
