Optimization of Preparation Process of Kudzu Powder Fish Balls by Response Surface Methodology and Fuzzy Mathematics
With Nan wan fish from Xinyang and kudzu as the raw materials,kudzu powder fish balls are prepared,in order to enrich the types of fish ball product prepared dishes.With sensory scores and texture parameters as the evaluation indexes,the effects of the addition amount of kudzu powder,scallion and ginger juice,corn starch,salt and sucrose on the quality of kudzu powder fish balls are investigated.The sensory evaluation system established through fuzzy mathematics model is combined with response surface experiment to optimize the preparation process of kudzu powder fish balls,and the physicochemical and microbial indexes of the optimized kudzu powder fish balls are determined.The results show that when the addition amount of kudzu powder(based on the mass of fish),scallion and ginger juice,corn starch,salt and sucrose is 7.9％,90％,6.0％,2.1％,1.20％respectively,the obtained kudzu powder fish balls have unique flavor,with the sensory score of 90.6 points,elasticity of 3.63 mm,white color,fat content of 2.11 g/100 g,and protein content of 12.13 g/100 g.The content of volatile basic nitrogen and the number of pathogenic bacteria are within the range specified by national standards,making it a kind of low-fat,high-protein,safe and edible fish ball product.
万方数据
维普
