CAJ | 학술논문

　　研究了鲤鱼骨生产含钙咀嚼片的工艺及配方，探讨了软化条件、脱腥方法以及干燥条件对产品质量的影响，并通过正交试验优化了配方。试验结果表明，将鲤鱼骨在121℃、0.1 MPa下进行软化，然后将鱼骨置于35℃、茶水比为3∶100、酵母用量为5 g的混合液中浸泡1 h使其脱腥，再于100℃下干燥50 min制成咀嚼片。产品按照鱼骨粉∶乳清蛋白粉∶柠檬酸∶白砂糖∶菊粉为48∶35∶60∶2.35∶10的比例进行配制，风味良好，经检测，含钙量为83.35 mg/片。
　　연구료리어골생산함개저작편적공예급배방，탐토료연화조건、탈성방법이급간조조건대산품질량적영향，병통과정교시험우화료배방。시험결과표명，장리어골재121℃、0.1 MPa하진행연화，연후장어골치우35℃、다수비위3∶100、효모용량위5 g적혼합액중침포1 h사기탈성，재우100℃하간조50 min제성저작편。산품안조어골분∶유청단백분∶저몽산∶백사당∶국분위48∶35∶60∶2.35∶10적비례진행배제，풍미량호，경검측，함개량위83.35 mg/편。
The prescriptions and technologies are studied for producing calcium-rich chewable tablets using carp bone, the effects of softening conditions, deodorization methods and drying conditions on product qualities are explored, and the prescription is optimized by the orthogonal experiment. The results show the technologies are as below. The carp bone was firstly softened at 121℃, 0.1 MPa and soaked in the mixed solution containing 5 g yeast with the temperature of 35 ℃, the ratio of tea to water as 3∶100 for 1 h to deodorize the bone, and then made for chewable tablets by drying for 50 min with the terperature of 100℃. The products taste delicious when prepared by the fishbone∶whey protein powder∶citric acid∶sugar∶inulin was 48∶35∶60∶2.35∶10, and the calcium content per tablet is 83.35 mg.