葛粉鱼面加工工艺研究

摘要

本试验选用鄂西山地特产葛根粉、鄂东丘陵特产玉米淀粉、湖北盛产的淡水鱼鲜(青鱼)及高筋面粉研制葛粉鱼面,经过试验检测与分析,确立其用料配比,探究其加工工艺,分析其制作机理.最终得到葛粉鱼面的最佳制作工艺为:青鱼鱼茸60%、玉米淀粉25%、葛根粉10%、食盐1.5%、蒸制时间4 min、蒸制温度100℃.%This test chose the speciality of western Hubei mountainous region-puerarin powder , the east hubei specialty corn starch and the rich freshwater fish (herring)&bread flour to study the fish-noodles , established its ratio of material, explored its processing technology and analyzed its mechanism.Through experimental detection and analysis, we got the best processing technology for puerarin powder fish-noodles as below:minced herring fish 60%, corn starch 25%, pueraria powder 10%, salt 1.5%, steamed time 4 min, steamed temperature 100℃.