Study on the Technological Formulation of Taro Flavored Fish Balls
The fish ball was prepared by adding corn starch,konjac gum,egg white and soybean protein isolate with Nanwan silver carp and taro as the main raw materials.Using sensory score and gel strength as indexes,the optimal formula was obtained by single factor and orthogonal test:the mass ratio of surimi/taro paste was 4∶1,the mass fraction of corn starch,konjac gum,egg white and soy protein isolate were 4％,0.8％,8％and 6％,respec-tively.The fish balls with taro flavor are elastic,smooth and delicate in taste,accompanied by taro fragrance.The research results are beneficial to enrich the application of taro in the field of fish ball products,and provide a certain theoretical and technical reference for the development of new surimi products.
NETL
NSTL
万方数据
维普
