CAJ | 학술논문

结合前人经验,以预热杀菌条件、真空浓缩温度、深海鱼油添加量、鱼油添加时机四个因素分别进行单因素实验,再对四个因素进行三水平正交试验,并通过测定深海鱼油炼乳产品中干物质、脂类、蛋白质等的百分含量及产品的黏度、感官评分,得出深海鱼油炼乳的最佳生产工艺.试验结果显示深海鱼油炼乳的最佳工艺为深海鱼油添加量0.4%,真空浓缩前添加鱼油,杀菌条件90℃、7min,真空浓缩温度55℃.此工艺条件下,产品的指标为乳干物质30.55%,黏度260mPa.s,蛋白含量18.75%,脂类9.64%,感官得分95.85.
결합전인경험,이예열살균조건、진공농축온도、심해어유첨가량、어유첨가시궤사개인소분별진행단인소실험,재대사개인소진행삼수평정교시험,병통과측정심해어유련유산품중간물질、지류、단백질등적백분함량급산품적점도、감관평분,득출심해어유련유적최가생산공예.시험결과현시심해어유련유적최가공예위심해어유첨가량0.4%,진공농축전첨가어유,살균조건90℃、7min,진공농축온도55℃.차공예조건하,산품적지표위유간물질30.55%,점도260mPa.s,단백함량18.75%,지류9.64%,감관득분95.85.
Based on existing laboratory conditions and previous experience,carrying on single factor and orthogonal tests.The four factor is sterilization conditions,the temperature of vacuum concentration,addition of the deep-sea fish oil,and the location that Deep-sea fish added.By measuring the content of dry matter,fat,protein,and organoleptic evaluation obtain the optimal process.The results showed that the optimal process was as follows： 0.4% deep-sea oil added,add oil before concentration,in temperature of 90℃ and kept for 7 min for sterilization,and concentration under 55℃.Use this technology,dry matter contents 30.55%,the viscocity is 260 mPa·s,the protein is 18.75%,the fat is 9.64% and organoleptic evaluation is 95.85.