湿豆渣油皮面鱼的配方优化  

On Formula Optimization:Fish-shaped Noodles with Okara and Yuba

作　　者：刘颜[1] 郭元新[1] LIU Yan;GUO Yuanxin(Anhui Science and Technology University,Fengyang 233100,Anhui,China)

机构地区：[1]安徽科技学院,安徽凤阳233100

出　　处：《四川旅游学院学报》2018年第6期16-20,共5页Journal of Sichuan Tourism University

基　　金：四川省哲学社会科学重点研究基地--川菜发展研究中心项目"油皮面鱼方便食品开发研究";项目编号:CC16Z13

摘　　要：利用正交试验、感官评价、质构分析等方法,对湿豆渣油皮面鱼的配方进行了优化,研究了湿豆渣油皮面鱼的感官评价和TPA有关指标之间的相关性。确定添加10g湿豆渣、5g油皮粉、7g冰糖粉、15g奶粉、70g低筋粉、35mL水为最佳配方。结果表明湿豆渣、油皮粉、冰糖粉和奶粉的添加量对面鱼质构参数影响较大,质构参数与感官结果有一定相关性,提示质构分析是湿豆渣油皮面鱼品质评价的一种有效方式。In this paper, the methods of orthogonal experiment, texture characteristic and sensory evaluation were used to optimize the formulation of the dish： Okara and Yuba Fish-shaped noodles. The results of texture analysis and orthogonal experiment show that the best formula is as follows： fresh okara 10g, yuba powder 20g, rock candy 7g, whole milk powder 15g, cake flour 70g, water 35mL. The results also show that the fresh okara, yuba powder, rock candy and whole milk powder have greater effect on texture characteristic. There is some correlation between texture characteristics and sensory evaluation.

关 键 词：湿豆渣 油皮 面鱼 配方优化 质构 

分 类 号：TS972.1[轻工技术与工程]