茶香风味鱼脯的研制.pdfVIP

29 1 V o l29N o1 20 10 3 Journa l o f W uhan P olytechn ic U n iversity M ar2010 : 1009-4881 20 10) 01-0007-04 DO I: 10. 3969 / j. issn. 1009-4881. 20 10. 01. 003 茶香风味鱼脯的研制 , , , , , 4 30023) : 以草鱼鱼糜为原料, 绿茶茶粉为辅料, 开发茶香风味鱼脯采用正交试验设计, 考察 改良剂对鱼糜 质的影响并确定最佳风味配方, 通过感官评定确定的最佳风味配方为: 草鱼鱼 糜 100. 0 g, 食盐 2. 0 g, 蔗糖 8. 0 g, 生姜粉为 2. 0 g, 味精 1. 0 g, 绿茶茶粉 120 目) 2. 0 g, 大豆 脱脂脱腥蛋白粉 4. 0 g, 小麦蛋白粉 2. 0 g, 酸变性淀粉 8. 0 g : 茶; 风味; 鱼脯 : T S 205 : A Study on tea arom a fish paste TI AN Guo-j un, SHAN G Yan-yan, ZHAN G Qiong, G UO X ian-zhen, H UAN G Z e-y uan Co llege of Food Science and Eng ineering, W uhan Po ly technic Un iversity, W uhan 430023, China) Ab stract: G rass carp surmi i is used as a raw m ateria l and green tea pow der as a accessory to deve lop tea arom a fish paste. O rthogonal expermi ental design is u sed to invest igate effects of mi provers on the quality of fish paste and determ ine the best prescript ion. A ccording to sensory eva luation, the best tea arom a flavour formu la is as fo llow s: surmi i 100. 0 g, sa lt 2. 0 g, sugar 8. 0 g, ginger powder 2. 0 g, m onosodium 1. 0 g, green tea pow der 120 m esh) 2. 0 g, soybean protein pow der 4. 0 g, gluten powder2. 0 g, acid m od ified starch 8. 0 g. Key wo rds: tea; flavour; f ish paste , , [ 3] , , , [ 1]