| 引用本文： |
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李红艳,刘天红,李晓,孙元芹,吴志宏,于晓清,王颖.浒苔虾丸配方的优化[J].广西科学院学报,2015,31(4):253-258. [点击复制]
- LI Hong-yan,LIU Tian-hong,LI Xiao,SUN Yuan-qin,WU Zhi-hong,YU Xiao-qing,WANG Ying.Formula Optimization of Ulva prolifera Shrimp Balls[J].Journal of Guangxi Academy of Sciences,2015,31(4):253-258. [点击复制]
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| 摘要: |
| [目的]将营养价值高的浒苔(Ulva prolifera)添加到虾丸中制成浒苔虾丸,丰富虾丸品种,提高其营养价值。[方法]通过单因素和正交试验,确定浒苔虾丸的最佳配方。[结果]浒苔虾丸的最佳配方为鱼糜虾糜比6:4,浒苔粉6%,淀粉10%,蛋清蛋白6%,大豆分离蛋白3%,氯化钙0.3%。[结论]所得的浒苔虾丸产品色泽诱人、弹性良好、风味独特、营养丰富,是一种老少咸宜的方便食品。 |
| 关键词: 浒苔 虾丸 正交实验 |
| DOI： |
| 投稿时间：2015-06-11修订日期：2015-07-10 |
| 基金项目:山东省现代农业产业技术体系虾蟹类创新团队项目(SDAIT-15)资助。 |
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| Formula Optimization of Ulva prolifera Shrimp Balls |
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LI Hong-yan, LIU Tian-hong, LI Xiao, SUN Yuan-qin, WU Zhi-hong, YU Xiao-qing, WANG Ying
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| (Marine Biology Institute of Shandong Province, Qingdao, Shandong, 266104, China) |
| Abstract: |
| [Objective] In order to enrich the varieties and improve the nutritional value of shrimp balls,Ulva prolifera and fish were added into shrimp balls.[Methods] The best formula of Ulva prolifera shrimp balls was determined through single factor and orthogonal test.[Results] The best formula was 6:4 for fish versus shrimp, 6% U.prolifera powder,10% starch,6% egg white,3% soybean protein isolate and 0.3% CaCl2.[Conclusion] The product was flexible, high nutritious, attractive color and unique flavor,making it a convenient food for all ages. |
| Key words: Ulva prolifera shrimp balls orthogonal test |
