摘要
沙拉酱是一种味道香甜的调味酱,鱼糜是一种低胆固醇且营养丰富的食品。沙拉鱼糜食品则是两者的混合,能够充分地发挥出沙拉酱和鱼糜的营养价值,有延缓人类老年痴呆和增强记忆力的作用。但沙拉鱼糜食品作为一种新兴的产品,加工工艺尚不清晰。该研究基于此,对沙拉鱼糜食品的加工工艺进行优化。先通过单因素试验,研究沙拉酱添加量、马铃薯淀粉添加量和蛋清添加量对沙拉鱼糜食品感官评分、白度和凝胶强度的影响,再通过正交试验优化单因素试验结果。研究结果表明,最优的沙拉鱼糜食品加工工艺为沙拉酱添加量8%、马铃薯淀粉添加量8%和蛋清添加量6%。
Salad dressing is a sweet flavoring sauce,and surimi is a low-cholesterol and nutritious food.Salad surimi food is a mixture of these two,which can give full play to the nutritional value of salad dressing and surimi,and has an effect on delaying human dementia and strengthening memory.However,as a new product,the processing technology of salad surimi food is still unclear.Based on this,the processing technology of salad surimi food is optimized in this research.Firstly,the effects of the additive amount of salad dressing,potato starch and egg white on the sensory score,whiteness and gel strength of salad surimi food are studied by single factor test,and then the single factor test results are optimized by orthogonal test.The research results show that the optimal processing technology of salad surimi food is 8%salad dressing,8%potato starch and 6%egg white.
作者
李卫涛
康东亮
王焰
LI Wei-tao;KANG Dong-liang;WANG Yan(Department of Economic Management,Zhengzhou Vocational College of Finance and Taxation,Zhengzhou 450048,China;School of E-commerce and Logistics Management,Henan University of Economics and Law,Zhengzhou 450016,China;School of Management,Henan University of Technology,Zhengzhou 450001,China)
出处
《中国调味品》
CAS
北大核心
2022年第12期120-123,147,共5页
China Condiment
基金
河南省高校人文社会科学研究一般项目(2020-ZZJH-361)
2019年度河南省重点研发与推广专项(192400410120)。
关键词
沙拉酱
鱼糜食品
加工工艺
正交试验
salad dressing
surimi food
processing technology
orthogonal test
