鱼骨海带面条的研制  

Preparation of Fish Bone Kelp Noodles

作　　者：韦倩妮 戚启琼 梁芳 李洋 黄晓婷[1] WEI Qianni;QI Qiqiong;LIANG Fang;LI Yang;HUANG Xiaoting(Beihai Vocational College,Beihai 536000,China)

机构地区：[1]北海职业学院,广西北海536000

出　　处：《食品安全导刊》2022年第24期131-134,共4页China Food Safety Magazine

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：本文以鱼骨粉、海带粉为原料,以熟断条率、烹调损失率、感官评分为评价指标,通过单因素与正交试验对面条品质进行综合评价。结果表明,当海藻酸钠为0.35%,鱼骨粉为6%,海带粉为5%,食盐为2.5%时,面条风味和蒸煮品质较好。In this paper,fish bone meal and kelp meal were used as raw materials,and the quality of noodles was comprehensively evaluated by single factor and orthogonal test,with the rate of cutting,cooking loss and sensory score as evaluation indexes.The results showed that when the sodium alginate was 0.35%,fish bone meal was 6%,kelp meal powder 5%and salt powder 2.5%,the noodles had better flavor and cooking quality.

关 键 词：鱼骨粉 海带粉 加工工艺 综合评价 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]