Development of Whole Potato Flour Fish Noodles

• 作者: Jianfeng ZHAN Junfeng SHEN Peng WU Qingqin CHEN Ting HU Weixin WANG Yimin WANG
• 来源期刊: 农业生物技术:英文版
• 学科: 经济
• 关键词: WHOLE POTATO FLOUR FISH NOODLE ORTHOGONAL experiment
• 年，卷（期）: 2019,（6）
• 页码范围: 114-118
• 页数: 5页
• 分类号: F42

摘要

[Objectives] This study was conducted to prepare a kind of traditional aquatic food―fish noodles in Hubei Province by replacing some wheat flour with whole potato flour. [Methods] With whole potato flour, wheat flour and minced fish as main raw materials, the effects of the ratio of whole potato flour to minced fish and the addition amounts of sodium alginate, egg white, salt and ginger juice on the quality of whole potato flour fish noodles were studied. An orthogonal experiment was conducted to confirm the optimal technical formula of the whole potato flour fish noodles. [Results] The best formula of the whole potato flour fish noodles was whole potato flour 30 g, wheat flour 20 g, minced fish(grass carp) 50 g, salt 2.00 g, egg white 4.00 g, sodium alginate 2.00 g, and ginger juice 5.00 g. [Conclusions] The whole potato flour fish noodles prepared according to this formula are not only nutritious and taste good, but also have the advantages of easy and convenient eating and storage. This kind of fish noodle has good development prospects.