摘要
以鱼糜制品为研究对象,通过测定鱼糜制品的凝胶强度、白度和持水率。系统地研究了蛋白酶(PT)的添加量、魔芋葡甘聚糖(KGM)的添加量、食盐添加量、淀粉的添加量等对鱼糜制品凝胶特性的影响,对鱼糜制品的精深加工、提高鱼糜制品质量方面提供依据。结果显示,最佳的工艺条件为食盐添加量3.0%,马铃薯淀粉添加量15.0%,PT添加量0.4%,KGM添加量0.5%。该配方下制作的鱼糜制品凝胶强度最佳。
The paper took surimi products as the research object and systematically studies the effect of additive volume of protease(PT),konjac glucomannan(KGM),salt and starch on the gel property of surimi products,by measuring their gel strength,whiteness and water retention.This provided a basis for deep processing of surimi products and improving their quality.Through the experiment,the best formula for the highest gel property of surimi products were obtained:3.0%of salt,15.0%of potato starch,0.4%of PT,0.5%of KGM.
作者
王良玉
WANG Liangyu(Fujian Polytechnic Normal University,Fuqing,Fujian 350300,China)
出处
《农产品加工》
2021年第5期35-39,共5页
Farm Products Processing
基金
福州市科技计划项目“PT-KGM混合物在鱼糜制品中应用的研究”(2019-G-50)
胜田(福清)食品有限公司课题(HX2019001)。
关键词
鱼糜
蛋白酶
魔芋葡甘聚糖
正交优化
surimi
volume of protease
KGM
orthogonal optimization
