摘要
研究了婴幼儿青豆鱼泥罐头的基本配方和加工工艺。通过感官评定及数学分析 ,得到青豆鱼泥罐头的基本配方为 :鱼泥 70 % ,米粉 2 0 % ,青豆 1 0 %。对按最佳配方生产的产品进行感官、理化及微生物检测 ,同时对产品进行保温贮藏试验 ,结果表明 ,按照该配方该工艺生产的青豆鱼泥罐头符合自定的质量标准 ,贮藏期间没有质量变化。
The basic formula and technology of green soybean fish paste canning for infants and young children were studied. By organoleptic examination and mathematical analysis,the formula was as following:70% of fish paste,20% of rice powder and 10% of green soybean. Organoleptic examination,physicochemical and microbiological analysis showed that green soybean fish paste canning conformed to our quality standard.
出处
《食品工业科技》
CAS
CSCD
北大核心
2000年第6期47-49,共3页
Science and Technology of Food Industry
