罗非鱼骨粉面条的工艺研究  

Study on Processing Technology of Tilapia Bone Meal Noodles

作　　者：韦倩妮 戚启琼 吴军 容英霖[1] 郭峰君[1] 易灵红 周志明 蒙银秀 WEI Qianni;QI Qiqiong;WU Jun;RONG Yinglin;GUO Fengjun;YI Linghong;ZHOU Zhiming;MENG Yinxiu(Beihai Vocational College,Beihai 526000,China)

机构地区：[1]北海职业学院,广西北海536000

出　　处：《现代食品》2021年第21期83-86,共4页Modern Food

基　　金：2020年度广西高校中青年教师科研基础能力提升项目(2020KY46012)。

摘　　要：本文以小麦粉和鱼骨粉为主要原料制作营养面条。在单因素试验基础上,采用正交试验研究鱼骨粉面条的加工工艺,以熟断条率、吸水率、损失率、感官评分为指标对面条进行综合评价。结果表明,当鱼骨粉添加量为2.5%、食盐添加量为2%、和面时间4 min、醒面时间7 min时,所制作的鱼骨粉面条具有最好的鱼骨风味、蒸煮品质与感官特性。In this paper,wheat flour and fish bone flour as the main ingredients.On the basis of single factor experiment,the processing technology of fish bone meal noodles was studied by orthogonal experiment.The noodles were comprehensively evaluated by the ripening break rate,water absorption rate,loss rate and sensory score.The results showed that the fish bone meal noodles had the best fish bone flavor,cooking quality and sensory characteristics when the addition of fish bone meal was 2.5%,salt was 2%,noodle mixing time was 4 min and waking time was 7 min.

关 键 词：鱼骨粉 生鲜面 加工工艺 综合评价 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]