Development And The Quality Research On Surimi Bread

Nowadays,surimi products on the market are mostly fish balls,crab sticks,fish tofu,fish sausages and so on.the heating of the surimi products is mainly cooking or frying,and the characteristics are elastic but firm.the research contents of this paper broke the traditional features of surimi products and used the method of the combination of the processing of fish and bread to produce a kind of surimi bread,which has characteristics of both surimi products and bread,that has a good springiness and a fluffy feeling.In this paper,three aspects of surimi bread which were formula,processing technology and shelf life were studied.the main results are as follows:(1)Study on the surimi bread formula.First of all,effects of surimi,and wheat gluten on the quality of products were studied.when the main ingredient was surimi and wheat flour,adding amount of surimi in the product was analyzed by single factor experiment,and results showed that when surimi content increased from 0% to 100%,the specific volume and the crumb's hole density decreased,the color of crumb was getting worse,the hardness and chewiness also decreased.When the content of surimi was from 0% to 60%,the springiness of the product was more and more big,but when the surimi content was more than 60%,it appeared again downward trend.Fuzzy mathematics sensory evaluation results showed that when the content of surimi was 60%,the sensory quality of the product was the best.When the wheat gluten powder replaced some wheat flour in the main ingredient,the experimental results showed that,when adding amount of the wheat gluten powder was in the 0%-20%,specific volume,pore density and elasticity increased significantly,the coloring effect of the crumb become better,and hardness and chewiness decreased,but when the content of the wheat gluten was more than 20%,the quality index of the product also showed a downward trend.Secondly,the ratio of surimi,wheat flour and the wheat gluten powder was optimized by response surface,the results showed that the ratio of surimi,wheat flour and wheat gluten powder was 57:23:20.Finally,a single factor experiment was carried out on the amount of yeast and the added amount of auxiliary materials,and the results showed that yeast,water,salt,white granulated sugar,plant oil,black sesame and ginger powder in the product accounted for the main ingredient of 0.6%,12%,0.4%,4.5%,6%,1.5% and 0.4%.(2)Study on processing technology of surimi bread.the results of single factor test showedthat,the baking conditions of the product were as follows: fermentation temperature was 35?,the up temperature was 170?,and the bottom temperature was 180?,and under this conditions,the comprehensive score of the product was the highest.the resulrs of the single factor and the response surface optimization test showed that the best technological parameters of the product were as follows: stirring time was 31 min;fermentation temperature was 35? and time was 99min;the up temperature was 170? and the bottom temperature was 180?,and the time was 16 min when the product was baked.(3)Study on the shelf life of surim bread.Surimi bread were stored under different temperature,the surimi bread shelf-life prediction model about the total number of colonies was abtained,and it resulted that surimi bread shelf-life at 25? and 30? were 101h and 81h.