摘要
以鱼糜与魔芋卡拉混合凝胶为主要原料制得复合鱼糜制品,采用正交优化方法,通过测定鱼糜制品的凝胶强度、白度以及持水率,探讨了鱼糜添加量、魔芋卡拉混合胶的用量、食盐添加量、马铃薯淀粉添加量、氯化钾添加量等因素对于鱼糜弹性的影响。结果表明,最佳的工艺配方为:食盐3.5g,马铃薯淀粉6.5g,鱼糜75g,氯化钾0.5g,1%魔芋胶2g,1%卡拉胶3g。该配方制作的鱼糜制品凝胶强度最佳。
The orthogonal optimization method was used to explore the effects of different factors on processing conditions,including the due amount of surimi,konjac and kcoagulat admixture,salt,potato starch and potassium chloride elasticity of surimi products.A new composite surimi products were prepared with surimi and konjac gel as main additive ingredients.The gel strength,whiteness,and the water holdup of surimi products were determined.The results showed that the optimal processing mixture was:salt 3.5g;potato starch 6.5g;surimi 75g;potassium chloride 0.5g;1% konjac gel 2g;1% carrageenan 3g.Under these processing conditions,the surimi products had the best gel property.
出处
《长江大学学报（自科版）（中旬）》
CAS
2013年第12期65-68,8,共4页
Journal of Yangtze University(Nature Science Edition)
基金
福建省教育厅科技计划项目(JB11260)
福州市科技计划项目(2011-N-44)
关键词
鱼糜
魔芋
正交优化
弹性
surimi
konjac
orthogonal optimization
gel strength
