The Non-Dairy Creamer with High Stability and Turbidity Developed and Used in Fish Head Soup

Abstract:

In order to develop a kind of non-dairy creamer with high stability and turbidity,and used in fish head Soup,the non-dairy creamer was mainly made with refined vegetable oil in the study,stability and turbidity was analysed by particle size and turbidity determination. The result indicated:particle size and turbidity of this non-dairy creamer were respectively 0.670 μm and 2939 NTU. The Orthogonal Design analysis method was used in optimizing processing conditions of fish head soup. Optimized results were as follows:The weight ratio of fish head and water was 1∶6,the additive amount of non-dairy creamer was 2.5%(based on fish head quality),the non-dairy creamer stewing time was 10min.In this condition,the sensory grade was 7.1(full mark was 10),the turbidity was 36 NTU,fat content was 2.85%,protein content was 1.34%.Compared with traditional method of fish head soup making,the protein content increased 4.69%,the turbidity increased140%,the fat content reduced 34.18%.