摘要
在单因素试验的基础上,选取斩拌起始温度、斩拌时间、斩拌速度和斩拌加盐量4个参数因子设计正交试验,确定最佳的斩拌技术条件。结果表明,斩拌起始温度10℃,斩拌时间20 min,斩拌速度4 500 r/min,斩拌加盐量2.0%,在此条件下,鱼糜制品的凝胶强度为503 g/cm。
Based on the single factor experiment,selected the four parameters as initial chopping temperature,chopping time,chopping speed and chopping salt concentration. The orthogonal test method is used in order to determine the best chopping methocl. The main results are as follows： initial chopping temperature 10 ℃, chopping time 20 min, chopping speed4 500 r/min,and chopping salt concentration 2.0%,under this condition of the gel strength of fish-balls is 503 g/cm.
出处
《农产品加工（下）》
2016年第10期22-24,28,共4页
Farm Products Processing
基金
福州市区域科技重大项目(2015-Q-30)
关键词
斩拌
鱼糜制品
凝胶强度
chopping
surimi products
gel strength
