营养菊粉鱼面生产工艺的研究  

Process of Nutritional Inulin-fish Noodle

作　　者：罗登林[1] 刘胜男[1] 曾小宇[1] 徐宝成[1] 

机构地区：[1]河南科技大学食品与生物工程学院,洛阳471003

出　　处：《食品工业》2009年第4期66-68,共3页The Food Industry

基　　金：河南省教育厅科技攻关项目(项目编号2008B550002);河南科技大学大学生研究训练计划项目

摘　　要：针对传统鱼面存在营养较单一,食用时不够柔滑和油腻,鱼腥味较重的缺点,开发一种新的营养保健型菊粉鱼面。经试验得出该菊粉鱼面的优化配方为:鱼肉40%、淀粉35%、菊粉8%、水13.5%、食盐2.5%,姜汁1%。按此配方生产出的鱼面色白有光泽,弹性好,耐煮制,汤汁清澈,鱼腥味轻,鲜味浓郁,具有适宜的咀嚼性但不发绵和发硬,似奶油般柔滑,无粉质感和粗糙感。In order to improve the deficient nutrition, poor smoothness and fatness and serious fishy smell of tradition fish noodle, a new nutritional and healthy inulin-fish noodle was exploited. The results indicate that the optimized formula of the new noodle is fish 40%, starch 35%, inulin 8%,water 13.5%, salt 2.5% and ginger juice 1%. The quality of product based on optimized formula is light color, good elasticity and cooking, clear soup, slight fishy and delicious smell, well mastication without softness and hardness, likely smooth cream, and no starch distastefulness.

关 键 词：菊粉 鱼面 营养 工艺 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]