Study On The Produce Pivotal Technology Of Ready-to-eat Fish Vermicelli

Ready-to-eat fish vermicelli with a lot of special physiological functions can improve the original nutritional structure of vermicelli.It is easy to eat and carry,make nutritious balanced.It is one of the hot research topics in the field of nutrition and food science.In this paper,the sweet potato starch and fish meal were used as twin-screw extruder to produce the ready-to-eat fish vermicelli.The main research topics and experimental results are given as follows:1.The response surface method contributes to improve the preparation techniques of ready-to-eat fish vermicelli.This thesis proposes a mathematical regression model to describe the content of ready-to-eat fish vermicelli's sensory score and water recovery at different levels of four influence factors,including the percentage of fish meal acid addition,screw arbor speed,liquid feed quantity and solid feed quantity.The optimal preparatory conditions were obtained with fish meal acid addition of 7%,screw arbor speed of 75 rpm,13% liquid feed quantityand kg/h solid feed quantity of 3.2.Taking common sweet potato vermicelli as a control experiment,the physical and chemical properties of the ready-to-eat fish vermicelli were studied.Experimental results concluded as follows.With an increase in the pasting temperature of organic acid and heat-moisture,the peak and final values,as well as decay value,of the viscosity of the ready-to-eat fish decreases.The surface of ordinary sweet potato vermicelli starch has a smooth surface.However,the surface of ready-to-eat fish meal vermicelli starch showed some signs of potential damage,and close aggregation of the starch granules in some degree.Our experimental results from X-ray diffraction indicate that sweet potato vermicelli starch has a C type crystalline structure whereas the ready-to-eat fish vermicelli starch has a V+B type crystalline structure.It is obvious that the protein matrix of the ready-to-eat fish vermicelli has been changed to form a continuous network structure.Additionally,further protein fusion promotes the dense protein network structure of the starch binding and a dense connection between each other.It indicated that the swelling degree and boiling loss of the ready-to-eat fish vermicelli were significantly reduced and the water recovery became worse.Therefore,the elasticity and tensile force of the ready-to-eat fish vermicelli are higher than that of the ordinary sweet potato vermicelli.3.Comparing ready-to-eat fish vermicelli with ordinary vermicelli contrast,the main components of the ready-to-eat fish meal vermicelli were studied from the aspects of water content,ash content,protein and lipid.Ready-to-eat fish vermicelli has more protein and lipids than that of the original sweet potato vermicelli.Therefore,ready-to-eat fish vermicelli has more comprehensive from the nutrients.