【摘要】 沙拉酱是一种味道香甜的调味酱，鱼糜是一种低胆固醇且营养丰富的食品。沙拉鱼糜食品则是两者的混合，能够充分地发挥出沙拉酱和鱼糜的营养价值，有延缓人类老年痴呆和增强记忆力的作用。但沙拉鱼糜食品作为一种新兴的产品，加工工艺尚不清晰。该研究基于此，对沙拉鱼糜食品的加工工艺进行优化。先通过单因素试验，研究沙拉酱添加量、马铃薯淀粉添加量和蛋清添加量对沙拉鱼糜食品感官评分、白度和凝胶强度的影响，再通过正交试验优化单因素试验结果。研究结果表明，最优的沙拉鱼糜食品加工工艺为沙拉酱添加量8%、马铃薯淀粉添加量8%和蛋清添加量6%。更多还原

【Abstract】 Salad dressing is a sweet flavoring sauce, and surimi is a low-cholesterol and nutritious food. Salad surimi food is a mixture of these two, which can give full play to the nutritional value of salad dressing and surimi, and has an effect on delaying human dementia and strengthening memory. However, as a new product, the processing technology of salad surimi food is still unclear. Based on this, the processing technology of salad surimi food is optimized in this research. Firstly, the effects of the additive amount of salad dressing, potato starch and egg white on the sensory score, whiteness and gel strength of salad surimi food are studied by single factor test, and then the single factor test results are optimized by orthogonal test. The research results show that the optimal processing technology of salad surimi food is 8% salad dressing, 8% potato starch and 6% egg white.更多还原