摘要
以冻干鱼肉、方便粥片、原味米浆粉、混合脱水蔬菜及鱼骨浓汤为原料及调味料,制作一款冲调型方便鱼粥.采用单因素试验和正交试验对方便鱼粥的配方进行优化.结果表明,冲调型方便鱼粥的最优配方为水添加量100%、冻干鱼肉添加量2.0%、方便粥片添加量7%、原味米浆粉添加量3.5%、混合脱水蔬菜添加量2.0%及鱼骨浓汤添加量 6%(以水的质量为基准).在此工艺配方下,制得的方便鱼粥感官评分为 88.1 分,产品复水性良好、分散均匀、整体风味协调,具有较高的营养价值.
Abstract
Using freeze-dried fish meat,instant porridge,original rice milk powder,mixed dehydrated vegetables and fish bone broth as raw materials and seasonings,a kind of prepared fish porridge was made.Single factor test and orthogonal test were used to optimize the formula of square fish porridge.The result showed that the optimal formular for the instant fish porridge,based on the proportion of water,consists of 100%water,2.0%freeze-dried fish,7%instant porridge,3.5%powdered rice,2.0%mixed dehydrated vegetables and 6%fish bouillon.The sensory score of the convenient fish porridge was 88.1,and the product had good rehydration,uniform dispersion,harmonious overall flavor,and high nutritional value.
NETL
NSTL
维普
万方数据