摘要
以金枪鱼为原料,对金枪鱼饼的加工工艺与营养成分进行探究。将金枪鱼饼的感官评分作为评价指标,通过单因素实验和正交试验考察斩拌时间、面粉添加量、鸡蛋液添加量和烘烤时间4个因素对金枪鱼饼感官的影响,并对其营养成分进行分析。结果表明,金枪鱼饼的最佳生产工艺为斩拌时间25 min,面粉添加量10%,鸡蛋液添加量15%,烘烤时间12 min,在此生产工艺条件下制得的金枪鱼鱼饼色泽金黄、富有弹性、酥软鲜嫩、口感外观俱佳,感官评分为95。此外,对金枪鱼饼营养成分进行分析可知其水分含量为3.33%,粗蛋白含量为23.36%,粗脂肪含量为13.67%,钙含量为0.31%,磷含量为0.93%,而氨基酸总量为2.49%。
This paper takes tuna as raw material to explore the processing technology and nutrition of tuna cake.The sensory score of tuna cake was used as an evaluation index.And It was investigated that the sensory perception of tuna cake were effected of four factors,including cutting time,flour content,egg liquid content and baking time,by single factor test and orthogonal test.And the nutritional composition of tuna cake was analyzed.Results showed that the best production technology of tuna fish cake were for chopping time of 25 min,flour content is 10%,the egg liquid adding amount was 15%,the baking time of 12 min.Under the condition of the production process,tuna fish cake had elastic,tender,fresh golden in color,texture delicate appearance,and sensory score is 95.In addition,the analysis of the nutritional components of the tuna cake shows that its moisture content is 3.33%,crude protein content is 23.36%,crude fat content is 13.67%,calcium content is 0.31%,phosphorus content is 0.93%,and total amino acid content is 2.49%.
作者
陈佩佩
胡若雯
刘好
郑挺斌
CHEN Peipei;HU Ruowen;LIU Hao;ZHENG Tingbin(Wenzhou Food Research Institute,Wenzhou 325028,China;Wenzhou Quality and Technology Testing Research Institute,Wenzhou 325007,China)
出处
《现代食品》
2021年第11期116-119,共4页
Modern Food
关键词
金枪鱼饼
加工工艺
营养成分
tuna cake
processing technology
nutrients
