葛粉-马蹄粉南湾鱼丸的加工工艺研究  

Study on Processing Technology of Kudzu Powder-Water Chestnut Powder Nanwan Fish Balls

作　　者：陈龙 陈晖 王清 蒙想 夏南 朱静 CHEN Long;CHEN Hui;WANG Qing;MENG Xiang;XIA Nan;ZHU Jing(College of Food,Xinyang Agriculture and Forestry University,Xinyang 464007,China)

机构地区：[1]信阳农林学院食品学院,河南信阳464007

出　　处：《中国调味品》2023年第9期152-158,共7页China Condiment

基　　金：河南省科技攻关项目(212102110314);河南省高等学校重点科研项目(23B550006);信阳农林学院2019年度学校青年基金项目(2019LG002);信阳农林学院科研促进教学专项课题(kj-2022015);信阳农林学院高水平科研孵化器建设基金(FCL202110,FCL202014);河南省青年科学基金项目(212300410228);河南省高等学校青年骨干教师培养计划(2019GGJS264);河南省高等学校重点科研项目(22B550016);信阳农林学院科技创新团队(XNKJTD-002)。

摘　　要：为进一步丰富南湾鱼制品的种类,助力南湾鱼的高质量发展,该研究以信阳市特色食品资源南湾鱼为原料,辅助添加葛粉、马蹄粉制成鱼丸产品,以鱼丸的质构特性和感官评分为考察指标,通过单因素试验和正交试验优化葛粉、马蹄粉、大豆分离蛋白、食盐的添加量,确定鱼丸的最佳配方。结果表明,当葛粉添加量为6%、马蹄粉添加量为8%、大豆分离蛋白添加量为4%、食盐添加量为4%时,鱼丸的感官评分达到52.2分,具有色泽洁白、组织紧密、富有弹性的特点。葛粉-马蹄粉南湾鱼丸的蛋白质含量为12.05 g/100 g,脂肪含量为1.10 g/100 g,挥发性盐基氮含量为2.44 mg/100 g,致病菌未检出,符合国家标准,拥有高蛋白、低脂肪的优势,安全无毒,适于食用。In order to further enrich the types of fish products in Nanwan and assist in the high-quality development of Nanwan fish,in this study,a characteristic food resource in Xinyang City,Nanwan fish is used as the raw material to make fish ball products supplemented with kudzu powder and water chestnut powder.With the texture characteristics and sensory scores of fish balls as the investigation indexes,the addition amount of kudzu powder,water chestnut powder,soybean protein isolate and salt is optimized through single factor test and orthogonal test,so as to determine the optimal formula of fish balls.The results show that when the addition amount of kudzu powder,water chestnut powder,soybean protein isolate and salt is 6%,8%,4%,4%respectively,the sensory score of fish balls reaches 52.2 points,and they have the characteristics of pure white color,tight texture and elasticity.The protein content of kudzu powder-water chestnut powder Nanwan fish balls is 12.05 g/100 g,the fat content is 1.10 g/100 g,and the TVB-N content is 2.44 mg/100 g,pathogenic bacteria are not detected,which meets the national standards.The fish balls have the advantages of high protein content and low fat content,and are safe,non-toxic and suitable for eating.

关 键 词：南湾鱼丸 葛粉 马蹄粉 质构特性 感官评分 配方优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]