常温鱼豆腐制品研究与开发  

Development of Fish Tofu Products in Normal Atmospheric Temperature

作　　者：李新[1] 汪兰[1] 吴文锦[1] 鉏晓艳[1] 廖涛[1] 耿胜荣[1] 熊光权[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所/湖北省农业科技创新中心,武汉430064

出　　处：《湖北农业科学》2016年第21期5602-5604,共3页Hubei Agricultural Sciences

基　　金：湖北省农业科技成果转化项目

摘　　要：以鱼糜、大豆蛋白、木薯淀粉、冰水、植物油进行复配,经斩拌乳化、成型、油炸、卤制、热杀菌工艺开发一种常温鱼豆腐制品。通过感官评定、质构分析(嫩度、咀嚼性)确定产品配方,同时测定最终产品的营养成分(水分、蛋白质、脂肪)与菌落总数。结果表明,鱼豆腐最优配方为鱼糜50%、大豆蛋白16%、木薯淀粉6%、植物油5%、冰水23%。含50%鱼糜的鱼豆腐剪切力与咀嚼度较低,嫩度较高,高温高压杀菌后,产品嫩度与咀嚼度均降低,产品蛋白质与脂肪含量高于市售的鱼豆腐产品。Fish tofu products in normal atmospheric temperature were developed by the related technology including cutting emulsification, molding, frying, stewing, and sterilizing. Product formula was confirmed by organoleptic investigation and texture analysis（tenderness,chewiness）, in addition, nutritional ingredient（water,protein,lipid） and colonies number was determined. Result showed that the suitable formula was surimi 50%, soybean protein 16%, tapioca starch 6%, plant oil 5% and ice water 23%. The shearing force and chewiness of the fish tofu with 50% surimi were lower than other products, and the tenderness and chewiness reduced after sterilization. The protein and lipid contents of fish tofu were higher than the products on the market.

关 键 词：鱼糜 鱼豆腐 配方 质构 

分 类 号：S986.1[农业科学—捕捞与储运]