摘要
研究以小麦粉和大鲵肉粉为主要原料,添加碘盐、海藻酸钠、玉米淀粉研制营养面条,以面条蒸煮断条率、蒸煮损失率及感官评定为评价指标,利用单因素实验和正交实验,确定最优的添加配方。实验结果表明,大鲵肉粉3%,碘盐2%,海藻酸钠0.25%,复合磷酸盐0.01%。生产的面条无鱼腥味,感官品质佳,富有弹性,口感好,符合大众消费且营养丰富。
The nutritional noodles were prepared by using the wheat flour and giant salamander meat as the main raw materials,adding iodized salt,sodium alginate and corn starch.The optimal formula was determined by single factor experiment and orthogonal experiment,with the cooking breaking rate,cooking loss rate and sensory evaluation as evaluation indexes.The results showed that the noodles produced with giant salamander meat powder3%,iodized salt2%,sodium alginate 0.25%and compound phosphate 0.01%had no fishy taste,good sensory quality,good elasticity,good taste,and were in line with public consumption and rich nutrition.
作者
张耀武
陈万光
张静
ZHANG Yao-wu;CHEN Wan-guang;ZHANG Jing(Luoyang Normal University,Research Center of Aquaculture Engineering Technology of Cold Water Fish in Henan Province,Luoyang 471000,China)
出处
《粮食与饲料工业》
CAS
2019年第8期23-25,共3页
Cereal & Feed Industry
基金
河南省产学研合作项目(大鲵仿生态繁育及产品加工研究)
关键词
大鲵
小麦粉
面条
生产工艺
giant salamander
wheat flour
noodles
processing technology
