糯米淀粉和魔芋精粉在鱼丸中的应用研究  

Study on the Application of Glutinous Rice Starch and Konjac Flour in Fish Balls

作　　者：李昊洋 杨雨馨 侯大军[1] LI Haoyang;YANG Yuxin;HOU Dajun(College of Food Science,Southwest University,Beibei Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆北碚400715

出　　处：《食品与发酵科技》2022年第4期80-85,共6页Food and Fermentation Science & Technology

基　　金：重庆市技术创新与应用发展专项面上项目(cstc2020jscx-msxmX0053)。

摘　　要：本文以鱼丸为对象,研究添加糯米淀粉和魔芋精粉对鱼丸持水性和质构特性的影响,同时通过单因素和正交实验,以解冻损失率、持水性和质构特性作为评价指标,优化鱼丸的加工工艺。结果表明:以生鱼糜100.0 g,添加玉米淀粉20.0%、料酒5.0%、味精0.5%、葱姜水20.0%为基准条件下,添加糯米淀粉2.0%,食盐3.0%,白糖3.0%、魔芋精粉1.0%,即可得到具有明显糯米香气、Q弹细腻、清脆爽口,解冻损失率较低的鱼丸。Taking fish balls as the object,this paper studied and discussed the effect of glutinous rice starch and konjac flour on the water holding capacity,texture properties of fish balls and the process optimization of fish balls.The processing technology of fish balls was optimized by single factor and orthogonal experiments,with taking thawing loss rate,water holding capacity and texture properties as evaluation indexes.The results showed that:based on 100.0 g raw fish surimi,20.0%corn starch,5.0%cooking wine,0.5%monosodium glutamate and 20.0%onion ginger water,2.0%glutinous rice starch,3.0%salt,3.0%sugar and 1.0%konjac flour were added.Then,fish balls with obvious glutinous rice aroma,fine bounce,crispness,refreshing taste and low thawing loss rate could be obtained.

关 键 词：鱼丸 糯米淀粉 魔芋精粉 质构特性 工艺优化 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]