摘要
研究了乌龙茶鱼糕的加工工艺,以感官评分为评价指标,通过单因素和正交试验对乌龙茶鱼糕的工艺配方进行优化。得出制备乌龙茶鱼糕的优化配方为:白鲢鱼鱼肉53 g/100g,乌龙茶茶液12 g/100g,猪肥膘肉9 g/100g,玉米淀粉8 g/100g,鸡蛋清10 g/100g,食盐3 g/100g,白糖2.5 g/100g,料酒1 g/100g,生姜1 g/100g,味精0.5 g/100g。按照此配方制备的乌龙茶鱼糕色泽均匀,富有弹性,口感细腻,有淡淡的茶香味。
Using sensory score as evaluation index, the technological formula of oolong tea fish cake was optimized by single factor and orthogonal test. The optimum formula of oolong tea fish cake was： the fish 53%,the liquor of oolong tea12%,pig fat 9%,cornstarch 8%,egg white 10%,salt 3%,sugar 2.5%, cooking wine1%, ginger1%, monosodium glutamate0.5%. The oolong tea fish cake made by this formulation is with uniform color, high resilience, delicate taste and light tea aroma.
作者
乔冬
刘铁玲
QIAO Dong;LIU Tieling(Yuncheng vocational and technical college,Shanxi Yuncheng 044000,China;Tianjin agricultural university,Tianjin 300380,China)
出处
《食品工程》
2018年第3期22-25,共4页
Food Engineering
关键词
鱼糕
乌龙茶
加工工艺
感官品质
fish cake
oolong tea
processing technology
sensory quality
