摘要
将具有营养保健功能的枸杞和大枣经过打浆处理,添加到传统的鱼饼制作工艺中,进而开发处营养保健功能鱼饼。通过单因素和正交试验对枸杞大枣营养保健鱼饼工艺配方进行优化。结果表明,其优化配方为:鱼肉62.0%,枸杞浆9.0%,大枣浆汁8.0%,低筋面粉8.0%,玉米淀粉4.0%,鸡蛋清5.0%,食盐1.5%,料酒1.5%,生姜0.5%,味精0.5%。按照该配方生产出的枸杞大枣营养保健鱼饼色泽呈棕橙色,富有弹性,具有枸杞和大枣特有的风味,无鱼腥味,咀嚼性好,营养丰富,具有保健功效,适合儿童和中老年人群食用。
Processed Chinese wolfberry and jujube of nutrition and healthy function was added into fish cake to further develop health fish cake. Single factor and orthogonal design were adopted to research the suitable formula. The result showed that the optimized formula was fish 62.0%, Chinese wolfberry slurry 9.0%, jujube slurry 8.0%, cake flour 8.0%, cornstarch 4.0%, egg liquid 5.0%, salt 1.5%, cooking wine 1.5%, ginger 0.5%, monosodium glutamate 0.5%. According to optimized formula, the quality of product was terra-cotta color, good elasticity, with Chinese woltberry and jujube flavor, no fishy smell, good chewing, healthcare function, and this kind of product was suitable for the children and middle-aged.
出处
《食品工业》
北大核心
2014年第2期42-45,共4页
The Food Industry
关键词
茯苓
枸杞
鱼饼
jujube
Chinese wolfberry
fish cake
