摘要
以马鲛鱼鱼头为原料,通过单因素试验研究鱼头粉添加量、菠菜粉添加量、烘烤温度、烘烤时间对宠物犬饼干感官品质的影响,再以L9(34)正交试验进行感官综合评定确定宠物犬饼干工艺的最佳条件并测定其营养成分。结果表明:马鲛鱼鱼头制备宠物犬饼干的最佳工艺条件为鱼头粉∶菠菜粉∶低筋面粉∶糖∶玉米淀粉∶玉米油∶水=5∶2∶10∶1∶2∶2∶6,烘烤温度上火170℃/下火140℃,烘烤时间20 min。宠物犬饼干的蛋白质含量为18.27%,脂肪含量为20.19%,膳食纤维含量为7.37%。
Using heads of Scomberomorus niphonius as raw materials,the effects of fish head powder addition,spinach powder addition,baking temperature,and baking time on the sensory quality of pet dog biscuits were studied by a single factor test.Following L9(34)orthogonal experiments were conducted for comprehensive sensory evaluation.Both steps determined the pet dog biscuits processing conditions and the nutritional contents.Results showed that the optimum conditions were as follows:Scomberomorus niphonius head powder∶spinach powder∶cake flour∶sugar∶corn starch∶corn oil∶water was 5∶2∶10∶1∶2∶2∶6;the temperatures were 170℃/140℃;the baking time was 20 minutes.The protein content of the pet dog biscuits was 18.27%,fat content was 20.19%,and dietary fiber content was 7.37%.
作者
薛雅茹
XUE Yaru(Department of Materials Science and Chemical Engineering, Liming Vocational University, Quanzhou 362000, China)
出处
《黎明职业大学学报》
2020年第1期68-73,共6页
Journal of LiMing Vocational University
基金
福建省中青年教师教育科研项目(JAT171078)
黎明职业大学科研团队建设计划资助(LMTD201907)。
关键词
马鲛鱼鱼头
宠物犬
饼干
正交试验
Scomberomorus niphonius head
pet dog
biscuits
orthogonal experiments
