农产品加工·学刊(中)
農產品加工·學刊(中)
농산품가공·학간(중)
AEM RODUCTS ROCESSING
2014年
3期
12-14
,共3页
程雨晴%解万翠%杨锡洪%许佩云%陈媛媛%列梓君%杨德洪%朱珠
程雨晴%解萬翠%楊錫洪%許珮雲%陳媛媛%列梓君%楊德洪%硃珠
정우청%해만취%양석홍%허패운%진원원%렬재군%양덕홍%주주
罗非鱼鱼鳞%胶原蛋白%凝冻%休闲食品
囉非魚魚鱗%膠原蛋白%凝凍%休閒食品
라비어어린%효원단백%응동%휴한식품
fish scales%collagen%jelly%leisure food
为了提高鱼鳞的综合利用价值和实现水产加工业的可持续发展,用罗非鱼鱼鳞提取胶原蛋白,以胶原蛋白、木糖醇、食用胶凝剂和柠檬酸等为原料开发凝冻休闲食品。通过试验优化工艺参数、操作要点,确定原料的最佳添加量为胶原蛋白3.0%,木糖醇5.0%,卡拉胶0.4%,柠檬酸0.2%,甜蜜素0.056%,所生产出的鱼鳞胶原蛋白凝冻休闲食品风味独特、爽口、营养全面且具有一定的保健功能。
為瞭提高魚鱗的綜閤利用價值和實現水產加工業的可持續髮展,用囉非魚魚鱗提取膠原蛋白,以膠原蛋白、木糖醇、食用膠凝劑和檸檬痠等為原料開髮凝凍休閒食品。通過試驗優化工藝參數、操作要點,確定原料的最佳添加量為膠原蛋白3.0%,木糖醇5.0%,卡拉膠0.4%,檸檬痠0.2%,甜蜜素0.056%,所生產齣的魚鱗膠原蛋白凝凍休閒食品風味獨特、爽口、營養全麵且具有一定的保健功能。
위료제고어린적종합이용개치화실현수산가공업적가지속발전,용라비어어린제취효원단백,이효원단백、목당순、식용효응제화저몽산등위원료개발응동휴한식품。통과시험우화공예삼수、조작요점,학정원료적최가첨가량위효원단백3.0%,목당순5.0%,잡랍효0.4%,저몽산0.2%,첨밀소0.056%,소생산출적어린효원단백응동휴한식품풍미독특、상구、영양전면차구유일정적보건공능。
To enhance the fish scales of aquatic product waste comprehensive utilization and realize the sustainable development of the fishery production, leisure food is developed by using tilapia fish scales extracted collagen protein as main raw materials, with xylitol, edible gelling agent and citric acid. Through the experimental study, its process flow and key operation are determined, and the optimal formula is that 3.0% of collagen protein, 5.0% of xylitol, 0.4% of carrageenan, 0.2%of citric acid, and 0.056% of sodium cyclamate. Thereby a unique flavor, crisp, comprehensive nutrition, good health care function of leisure food from tilapia fish scales collagen jelly is processed.