保健型鱼乳饮料的研制  

PREPARATION OF MIXED BEVERAGE FROM SOYBEAN MILK AND FISH PROTEIN HYDROLYZATE

作　　者：兰时乐[1] 李立恒[1] 彭国平[1] 戴小阳[1] 廉欣[1] 夏兴衡 

机构地区：[1]湖南农业大学生物科学技术学院,湖南长沙410128 [2]长沙巨鲸科技开发有限公司,湖南长沙410013

出　　处：《食品研究与开发》2007年第9期72-75,共4页Food Research and Development

基　　金：2004年度湖南省火炬计划资助项目(2004044)

摘　　要：研究了调配型鱼乳的配方和加工工艺,通过添加40%经中性蛋白酶酶解的鱼营养液,60%的豆奶,8.5%～9.0%(w/v)的白砂糖,0.2%(w/v)的柠檬酸,0.2%的乳酸,0.3%(w/v)的CMC-Na,0.06%(w/v)的多聚磷酸钠,在pH3.8～4.0,均质压力为25MPa,40℃和30MPa,65℃,杀菌条件为95℃、15min的条件下,制成了一种稳定、无腥味、游离氨基酸含量丰富,高蛋白、低脂肪,口感极佳的保健饮料。This paper describes the recipe and processing technology of mixed fish-soybean milk.By adding 40 % fish protein hydrolyzate treated with 60 % soybeam milk,7.5 %-8.5 %（w/v） white sugar, 0.2 %（w/v）citric acid, 0.2 % lactic acid, 0.3 %（w/v）CMC-Na,0.06 %（w/v） polyphosphate.The optimum pH3.8-4.0, optimum homogeneous mixing conditions is under the pressure of 25 MPa for 40 ℃and 30 MPa for 65℃and optimum sterilizing condition is at 95 ℃ for 15 min.A well-distributed, steady fish-soybean milk healthy beverage with good taste and full of free amino acid, high protein and low fat was made.

关 键 词：鱼乳 稳定性 鱼蛋白酶解液 

分 类 号：TS27[轻工技术与工程—农产品加工及贮藏工程]