摘要
本试验选用鄂西山地特产葛根粉、鄂东丘陵特产玉米淀粉、湖北盛产的淡水鱼鲜(青鱼)及高筋面粉研制葛粉鱼面,经过试验检测与分析,确立其用料配比,探究其加工工艺,分析其制作机理。最终得到葛粉鱼面的最佳制作工艺为:青鱼鱼茸60%、玉米淀粉25%、葛根粉10%、食盐1.5%、蒸制时间4 min、蒸制温度100℃。
This test chose the speciality of western Hubei mountainous region-puerarin powder, the east hubei specialty corn starch and the rich freshwater fish（herring） bread flour to study the fish-noodles, established its ratio of material, explored its processing technology and analyzed its mechanism.Through experimental detection and analysis, we got the best processing technology for puerarin powder fish-noodles as below：minced herring fish 60 %, corn starch 25 %, pueraria powder 10 %, salt 1.5 %, steamed time 4 min, steamed temperature 100 ℃.
出处
《食品研究与开发》
CAS
北大核心
2015年第23期84-87,共4页
Food Research and Development
基金
武汉市教育局产学研项目(武教高[2014]5号CXY201411)
关键词
葛粉鱼面
产品研发
加工工艺
制作机理
puerarin powder fish-noodle
product development
processing technology
making mechanism
