摘要
以信阳特产南湾鱼和信阳毛尖为原料,以玉米淀粉、食盐和蔗糖等为辅料研制毛尖鱼丸。通过单因素试验考察毛尖茶粉、玉米淀粉、蔗糖、食盐添加量对毛尖鱼丸质构特性和感官评分的影响,在单因素试验的基础上利用响应面试验优化毛尖鱼丸的加工工艺,并对成品鱼丸的抗氧化性和品质进行分析。结果表明,当毛尖茶粉添加量为2.0%、玉米淀粉添加量为9.4%、食盐添加量为2.0%时,制得的毛尖鱼丸表面光滑、结构紧密,具有茶香味,感官评分为89.95分,弹性为2.94 mm,对DPPH自由基和ABTS自由基均具有一定清除能力。毛尖鱼丸中茶多酚含量为0.491%,脂肪含量为0.80 g/100 g,蛋白质含量为12.02 g/100 g,挥发性盐基氮含量为1.93 mg/100 g,未检出致病菌,符合相关国家标准。试验结果可为南湾鱼丸的生产和信阳毛尖的开发利用提供参考。
Maojian fish balls are prepared with Xinyang specialty Nanwan fish and Xinyang Maojian tea as the raw materials,corn starch,sucrose and salt as the auxiliary materials.The effects of the addition amount of Maojian tea powder,corn starch,sucrose and salt on the texture characteristics and sensory score of Maojian fish balls are investigated through single factor test.On the basis of single factor test,response surface test is used to optimize the processing technology of Maojian fish balls,and the antioxidant activity and quality of the finished fish balls are analyzed.The results show that when the addition amount of Maojian tea powder is 2.0%,the addition amount of corn starch is 9.4%and the salt addition amount is 2.0%,the prepared Maojian fish balls have smooth surface,tight structure and tea flavor.The sensory score is 89.95 points,and the elasticity is 2.94 mm.The fish balls have certain antioxidant capacity against DPPH radicals and ABTS radicals.The content of tea polyphenols in Maojian fish balls is 0.491%,the fat content is 0.80 g/100 g and the protein content is 12.02 g/100 g.The volatile basic nitrogen content is 1.93 mg/100 g and pathogenic bacteria are not detected,which meets the relevant national standards.The results of this study can provide references for the production of Nanwan fish balls and the development and utilization of Xinyang Maojian tea.
作者
陈晖
刘海波
夏南
孔茹丹
陈龙
CHEN Hui;LIU Hai-bo;XIA Nan;KONG Ru-dan;CHEN Long(College of Food Science and Engineering,Xinyang Agriculture and Forestry University,Xinyang 464000,China;Engineering Technology Research Center of Henan Ta-pieh Mountains Characteristic Food Resources Comprehensive Utilization,Xinyang 464000,China;Key Laboratory of Comprehensive Utilization and Development of Characterisitc Food Resources in Xinyang City,Xinyang 464000,China)
出处
《中国调味品》
CAS
北大核心
2024年第7期105-111,共7页
China Condiment
基金
河南省高等学校重点科研项目(23B550006,22B550016)
信阳农林学院科技创新团队(XNKJTD-001)
信阳农林学院高水平科研孵化器建设基金项目(FCL202110,FCL202014)
信阳农林学院青年基金项目(QN2023032)。
关键词
南湾鱼
鱼丸
信阳毛尖
感官评定
响应面法
抗氧化活性
Nanwan fish
fish balls
Xinyang Maojian tea
sensory evaluation
response surface methodology
antioxidant activity
作者简介
陈晖(1993—),女,助教,硕士,研究方向:食品功能性成分。;通信作者:陈龙(1989—),男,讲师,硕士,研究方向:食品加工。
