红薯鱼丸的加工工艺研究  

Process technics of sweet potato and fish ball

作　　者：常志娟[1,2] 张培旗[1,2] 刘永玲[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]郑州轻工业学院食品生产与安全协同创新中心,郑州450002

出　　处：《食品科技》2015年第7期126-131,共6页Food Science and Technology

摘　　要：鱼丸是一种美味、营养、便捷的产品,深受消费者的喜爱。以红薯、鱼肉为主要原料,猪肉、品质改良剂和鸡蛋清作为辅料,研制出红薯鱼丸。以产品的感官评价和凝胶强度值作为指标,采用单因素和正交试验的方法,试验结果表明:每20 g鱼肉中需红薯3 g,品质改良剂1.40 g,猪肉0.40 g,鸡蛋清0.40 g。最终所得产品鱼香味浓郁,有淡淡的红薯香味,香味纯,无其他杂味。因此,研究可为鱼丸的新产品开发提供一定的参考价值。Fish ball is a delicious,nutritious,convenient products,loved by consumers.With fish ball and sweet potao taken as the raw materials,pork,quality improver and egg white as accessories,sweet potato and fish ball was produced.The main evaluating index of the product were the sensory evaluation and gel strength.The optimum condition and technical parameters were obtained by the single factor test and orthogonal test.The experimental results showed that the need for sweet potato 3 g,quality improvement agent 1.4 g,pork 0.4 g,egg white 0.4 g to each 20 g fish.The resulting products rich fish flavor,with a faint sweet potato flavor,fragrance pure,without other miscellaneous taste.In conclusion,this study can provide some reference values for the development of new products of fish ball.

关 键 词：鱼丸 红薯 感官评定 凝胶强度 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程]