苦荞鱼面加工工艺的研究  

Study on Processing Technology of Tartary Buckwheat Fish Noodles

作　　者：石小琴 李次歪 王璐瑶 刘虔赫 刘京京 伍阳 周琳[1] 李婧[1,2] SHI Xiao-qin;LI Ci-wai;WANG Lu-yao;LIU Qian-he;LIU Jing-jing;WU Yang;ZHOU Lin;LI Jing(College of Food and Bioengineering,Chengdu University,Chengdu 610106,China;Key Laboratory of Coarse Cereal Processing,Ministry of Agriculture and Rural Affairs,Chengdu University,Chengdu 610106,China)

机构地区：[1]成都大学食品与生物工程学院,成都610106 [2]成都大学农业农村部杂粮加工重点实验室,成都610106

出　　处：《中国调味品》2023年第9期131-137,158,共8页China Condiment

基　　金：农业农村部杂粮加工重点实验室开放基金项目(2018CC4);烹饪科学四川省高等学校重点实验室开放基金项目(PRKX2020Z18,PRKX2021Z08);省级大学生创新训练项目(CDU_CX_2021345)。

摘　　要：鱼面是我国的一种传统美食,因其风味独特而深受广大消费者的喜爱。为了提高苦荞资源的多元化利用,该研究在鱼面制备中创新性地加入了苦荞粉,加工成营养美味的苦荞鱼面。选取苦荞粉添加量、食盐添加量以及鱼面比进行单因素实验,以综合评分为响应值,利用响应面Box-Behnken实验优化苦荞鱼面生产工艺。实验结果表明,苦荞鱼面的最佳工艺条件为苦荞粉添加量20%、食盐添加量0.45%、鱼面比1∶4。在该优化条件下,苦荞鱼面的综合评分为86.98分,与模型预测值综合评分86.99分基本一致。经过分析,其断条率为0%,蒸煮损失率为7.38%,蛋白质含量为8.11 g/100 g,脂肪含量为3.36 g/100 g。该研究为制备具有独特风味且营养的苦荞鱼面食品提供了一定理论依据。Fish noodles are a kind of traditional food in China,and are deeply loved by consumers due to their unique flavor.In order to improve the diversified utilization of tartary buckwheat resources,in this study,tartary buckwheat powder is innovatively added in the preparation of fish noodles to produce nutritious and delicious tartary buckwheat fish noodles.Tartary buckwheat powder addition amount,salt addition amount and ratio of fish to flour are selected for single factor experiment.Response surface Box-Behnken experiment is used to optimize the production process of tartary buckwheat fish noodles with the comprehensive score as the response value.The experimental results show that the optimal process conditions of tartary buckwheat fish noodles are as follows:the addition amount of tartary buckwheat powder is 20%,the addition amount of salt is 0.45%,and the ratio of fish to flour is 1∶4.Under the optimized conditions,the comprehensive score of tartary buckwheat fish noodles is 86.98 points,which is basically consistent with the model predicted value of 86.99 points.After analysis,the breaking rate of tartary buckwheat fish noodles is 0%,the cooking loss rate is 7.38%,the protein content is 8.11 g/100 g,and the fat content is 3.36 g/100 g.This study has provided certain theoretical basis for preparing tartary buckwheat fish noodles food with unique flavor and nutrition.

关 键 词：苦荞 鱼面 综合评分 响应面 最优配方 

分 类 号：TS201.1[轻工技术与工程—食品科学]