面团组成对鱼面面团及面片流变学特性的影响  

Effects of Dough Components on Rheological Properties of Fish Dough and Dough Sheet

作　　者：栗瑞娟[1,2] 熊善柏[1,2] 赵思明[1,2] 潘从道[3] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]湖北省水产品加工工程技术研究中心,湖北武汉430070 [3]武汉工业学院食品科学与工程系,湖北武汉430023

出　　处：《食品科学》2008年第9期83-86,共4页Food Science

基　　金：“十一五”国家科技支撑计划项目(2006BAD05A18);武汉市重大科技攻关计划项目(20062002096)

摘　　要：采用粉质仪、拉伸仪、动态流变仪和质构仪研究了面团组成对鱼面面团和面片流变学特性的影响,以探索面团粉质指标、拉伸指标与面片弹性之间的关系。结果表明,添加鱼糜和变性淀粉使面团的流变学特性劣化,但加热后可以增强面片的弹性;盐既可增强面团的流变学特性,也可提高面片的弹性。在升温过程中,鱼糜对面团的黏弹性影响不明显,变性淀粉和盐可明显提高面团的黏弹性。面团的形成时间、稳定时间和最大拉伸阻力与面片的弹性相关性显著(p<0.05)。In order to explore the relationship between the elasticity offish dough sheet and the farinograph and tensile indexes, effects of dough components on the rheological properties of fish dough and dough sheet were studied by using farinoraph, extensograph, dynamic rheometer and textural analyzer. Results showed that addition offish surimi and modified starch weakens the rheological properties offish dough, but it enhances the elasticity offish dough sheet after heating. Salt improves both the rheological properties offish dough and the elasticity offish dough sheet. The visco-elasticity is hardly influenced by surimi during heating, but it is greatly enhanced by adding modified starch and salt. The development time, stability time and maximum resistance are significantly correlative with the elasticity of fish dough sheet.

关 键 词：鱼面 面团 流变学特性 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]