UC知道谁能帮忙翻译下摘要啊？
来源：百度知道 编辑：UC知道 时间：2024/05/05 08:28:04
摘要：鱼糜是海洋食品工业中的一种重要功能性原料，其凝胶特性是评价鱼糜制品质量的重要指标。如何有效改善凝胶特性是目前鱼糜加工过程中面临的一个焦点问题。本文通过正交试验和感官评定试验得到擂溃过程中加入以复合磷酸盐的最佳配比为三聚磷酸钠：焦磷酸钠：六偏磷酸钠2：2：1，斩拌过程中加入CaCl2(浓度为60mmol/kg)加热40℃处理得到的鱼糜凝胶质量最好。
Surimi seafood industry is an important functional materials, their evaluation of surimi gel properties is an important indicator of quality products. How to effectively improve the gelling properties of surimi process is currently facing the issue of a focus. In this paper, orthogonal test and sensory evaluation test has been beat to break down the process of adding the best composite ratio of phosphate STPP: sodium pyrophosphate: 2:2:1 sodium hexametaphosphate, chopped fresh the process of accession to CaCl2 (concentration 60mmol/kg) heating 40 ℃ to handle the best quality of the surimi gel.
The fish broom corn millet is in sea food industry one important functionality raw material, its gelatin characteristic is appraises the fish broom corn millet product quality the important target. How improves the gelatin characteristic is a focal point question which effectively in the present fish broom corn millet processing process faces. This article obtains through the orthogonal