青鳞鱼水解蛋白复合果味酸奶的研制  

Study on compound fruit-flavoured yoghurt containing hydrolyzed protein from Harengula Zunasi B.

作　　者：常志娟[1] 邓尚贵[2] 

机构地区：[1]信阳农业高等专科学校生物工程系,河南信阳464000 [2]浙江海洋学院食品与药学学院,浙江舟山316000

出　　处：《饮料工业》2008年第2期35-38,共4页Beverage Industry

基　　金：国家自然科学基金(30371123)

摘　　要：以苹果汁和奶粉为主要原料,以青鳞鱼水解蛋白粉为营养添加剂,研究了营养保健型青鳞鱼水解蛋白复合果味酸奶的制作工艺。采用正交试验方法确定了最佳工艺参数,该产品具有较高的营养价值。The processing technology of compound fruit-flavoured yoghurt was studied, with apple and milk powder used as the main raw materials and the hydrolyzed protein powder from Harengula Zunasi B. as the nutrition additive. The optimum technological parameters were determined by orthogonal experiments. The yoghurt is up to standard and has high nutritive values.

关 键 词：水解蛋白 青鳞鱼 酸奶 正交试验 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]