高蛋白荞麦鱼面工艺研究  

Process Study on High Protein Buckwheat Fish Noodles

作　　者：王璐瑶 王代谊 肖龙泉[1,2] 徐纲 王新惠[1] 李婧 时小东[1,3] WANG Luyao;WANG Daiyi;XIAO Longquan;XU Gang;WANG Xinhui;LI Jing;SHI Xiaodong(College of Food and Biological Engineering,Chengdu University,Chengdu 610106,China;Yibin City ETianGe Food Co.,Ltd.,Yibin 644199,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,四川成都610106 [2]宜宾市娥天歌食品有限公司,四川宜宾644199 [3]成都大学农业农村部杂粮加工重点实验室,四川成都610106

出　　处：《成都大学学报(自然科学版)》2025年第1期38-45,共8页Journal of Chengdu University(Natural Science Edition)

基　　金：宜宾市科技计划项目(2022NY021);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)。

摘　　要：为提高荞麦资源的多元化利用,研发高营养价值的鱼面,采用荞麦粉和鱼糜为主要原料,以谷氨酰胺转氨酶、β-环糊精为改良剂,探索高蛋白荞麦鱼面的最佳制作工艺.以荞麦鱼面的感官品质、烹煮特性及质构特性为标准,在食盐添加量为0.50%的基础上,通过单因素试验和正交试验,确定荞麦鱼面的最优配比为鱼糜添加量60%,谷氨酰胺转氨酶添加量1.0%,β-环糊精添加量0.75%.依照该配方制作的荞麦鱼面中蛋白质含量高达20.39 g/100 g,远高于市售其他鱼面产品,为制备高蛋白荞麦鱼面食品提供了一定理论依据.In order to improve the diversified utilization of buckwheat resources and develop fish noodles with high nutritional value,buckwheat flour and surimi were innovatively adopted as the main raw materials in this experiment,TG enzyme and β-cyclodextrin(β-CD) were used as the improver,and the best production technology used to produce high protein buckwheat fish noodles was studied.By taking the texture properties,cooking characteristics and sensory quality of buckwheat fish noodles as indicators,and by adding 0.50% salt,the optimum proportion of buckwheat fish noodles was determined by the single factor test and the orthogonal test with 60% surimi,1.0% TG enzyme and 0.75% β-CD added.The protein content of buckwheat fish noodles developed according to the formula is 20.39 g/100 g,which is much higher than that of other fish noodle products in the market.This study provides a theoretical basis for preparing high protein buckwheat fish noodles.

关 键 词：荞麦 鱼面 单因素试验 正交试验法 制作工艺 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]