The medium gluten wheat flour and tilapia bone meal were used as the raw material to make tilapia bone meal noodles.The effect of salt, water and fish bone meal proportion on tilapia bone noodle quality (broken rate, cooking loss, water absorption rate and optimum cooking time) and quality structure were studied.On the basis of single factor experiment, according to the three factors of three levels of response surface experiment and fuzzy evaluation to optimize the formulation, the optimal formulation of tilapia bone meal noodles was determined.To use 100 g of wheat flour as reference standards, the experimental results indicated that the optimum formula of the tilapia bone meal noodle was as: the addition amount of tilapia bone meal 6.61%, salt 2.27%,water 31.75%.Through sensory evaluation, the taste and flavor of tilapia bone meal noodles was relatively good.
tilapia bone mealmedium gluten wheat flournoodlesresponse surface experimentfuzzy evaluation
NETL
NSTL
万方数据
维普
