【作者】 张驰；

【导师】 张喻； 魏仲珊；

【作者基本信息】 湖南农业大学 ， 食品加工与安全（专业学位）， 2019， 硕士

【摘要】 我国白鲢鱼资源丰富,价格便宜,且具有较高的营养价值。为增加鲜湿米粉的花色品种,提高米粉的营养价值,拓展白鲢鱼加工利用的新途径,试验将白鲢鱼糜与大米混合生产鲜湿鱼糜米粉。本研究建立了鲜湿鱼糜米粉的品质评价模型,对所用大米原料进行了选择,并探讨了鱼糜添加量以及调味料对鲜湿鱼糜米粉品质的影响,主要研究内容及结果如下:1、鲜湿鱼糜米粉品质评价与大米原料选择选取8种不同品种的大米,添加30%(以鱼糜和大米的总质量为基准)的鱼糜后加工成鲜湿鱼糜米粉,测定鲜湿鱼糜米粉的蒸煮品质、感官品质、质构品质和色泽,利用主成分分析建立鲜湿鱼糜米粉品质评价模型,并根据品质评价模型计算出鲜湿鱼糜米粉的综合得分后进行聚类分析,筛选出3种加工鲜湿鱼糜米粉综合品质较优的大米原料:余赤、珍桂矮和株两优21。此外,对大米原料特性与鲜湿鱼糜米粉综合得分进行相关性分析得出:大米原料的直链淀粉含量与鲜湿鱼糜米粉的综合得分呈极显著正相关,衰减值与鲜湿鱼糜米粉的综合得分呈显著负相关,回生值与鲜湿鱼糜米粉的综合得分呈显著正相关。结合聚类分析,初步确定适宜加工鲜湿鱼糜米粉的大米原料关键指标范围为直链淀粉含量26.11%~29.45%、衰减值414.3~727.3 Pa·s、回生值1637.0~2849.3 Pa·s。2、鱼糜添加量对大米粉糊化特性及鲜湿鱼糜米粉品质的影响将鱼糜与3种大米按不同的比例混合,测定混合物的糊化特性及其鲜湿鱼糜米粉的品质,探讨鱼糜添加量对鲜湿鱼糜米粉品质的影响,并根据综合得分确定鲜湿鱼糜米粉中鱼糜的最佳添加量。结果表明:3种大米与鱼糜的混合物峰值黏度、谷值黏度、最终黏度、衰减值和回生值均随鱼糜添加量的增加而逐渐减小,糊化温度则逐渐增大。随着鱼糜添加量的增加,3种大米加工的鲜湿鱼糜米粉的断条率逐渐增加、吐浆值逐渐减小,感官评分先增加后减小,硬度、弹性、咀嚼性、a*值和b*值均逐渐增大,而黏附性和L*值逐渐减小。依据综合得分,确定鲜湿鱼糜米粉中鱼糜的最佳添加量为30%。3、调味料对鲜湿鱼糜米粉品质的影响在最佳鱼糜添加量下,以综合评分为考察指标,研究食盐、料酒和味精3种调味料对鲜湿鱼糜米粉品质的影响,在单因素试验基础上通过正交试验优化得到鲜湿鱼糜米粉调味料最佳添加量。结果表明:3种调味料对鲜湿鱼糜米粉品质影响的大小顺序为:食盐>料酒>味精。调味料最佳添加量为:食盐0.6%、料酒4%、味精0.004%。在此条件下,鲜湿鱼糜米粉的综合评分可达3.9。更多还原

【Abstract】 Silver carp resources are rich in China,which is cheap and has high nutritional value.In order to increase the variety and improve the nutrition value of rice noodles,as well as to expand the processing way of silver carp,rice mixed with white carp mince were used to prepare fresh surimi rice noodles.In this study,the evaluation model of fresh surimi rice noodles was established,and the rice raw materials were selected.In addition,the effects of addition of surimi and seasoning on the quality of fresh surimi rice noodles were studied.The main research contents and results were as follows:1.Quality evaluation and rice raw materials selection of fresh surimi rice noodlesEight cultivars of rices mixed with 30 % surimi(based on the total quality of surimi and rice)were selected as raw material to prepare fresh surimi rice noodles.Cooking,sensory,texture and color quality of fresh surimi rice noodles were measured.The quality evaluation model of fresh surimi rice noodles was established by principal component analysis.The comprehensive scores calculated by the evaluation model of rice noodles were classified by cluster analysis,and the three cultivars of rice suitable for processing fresh surimi rice noodles were screened out as follows: Yuchi,Zhenguiai and Zhuliangyou21.In addition,the correlation between the characteristics of rice and the comprehensive score of fresh surimi rice noodles were analysised.The result showed that the comprehensive score of fresh surimi rice noodles was significantly correlated positively with amylose content,breakdown was correlated negatively with the comprehensive score of rice noodles,but positively with setback.The threshold range of amylose content,the breakdown value and setback value of rice should be from 26.11 % to 29.45 %,from 414.3 to 727.3 Pa.s and from 1637.0 to 2849.3 Pa.s respectively,combined with the result of clustering analysis.2.Effect of surimi addition amount on pasting properties of rice flour and quality of fresh surimi rice noodlesBy adding surimi with different proportions in rice flour,the gelatinization characteristics of the mixture and the quality of fish rice noodles were measured to study the effects of surimi addition amount on the quality of fresh surimi rice noodles.The best surimi addition amount in the raw material was determined according to the comprehensive score of fresh surimi rice noodles.The results showed that peak viscosity,trough viscosity,final viscosity,breakdown and setback of the mixture decreased gradually with the increase of surimi addition amount,while the pasting temperature increased gradually.With the increase of surimi addition amount,the broken rate of fresh surimi rice noodles increased gradually,while the cooking loss decreased gradually,and the sensory score increased and then decreased.The hardness,springiness,chewiness,a* value and b* value increased gradually,while the adhesivenes and L* value decreased gradually.According to the comprehensive score,the optimum surimi addition amount of fresh surimi rice noodles was determined to be 30 %.3.Effect of seasoning on the quality of fresh surimi rice noodlesBy using the mixture of rice and 30 % surimi addition as raw material and the comprehensive score as the evaluation index,the effects of salt,cooking wine and monosodium glutamate addition amount on the quality of fresh surimi rice noodles were studied.On the basis of single factor tests,orthogonal experiment was used to study the optimum addition amount.The results showed that the order of influence degree of three seasonings on the comprehensive score of fresh surimi rice noodles was salt > cooking wine > monosodium glutamate.The optimum addition amount was salt 0.6 %,cooking wine 4 % and monosodium glutamate 0.004 %.Under this conditions,the comprehensive score of fresh surimi rice noodles could reach 3.9.更多还原