浓缩鱼蛋白的研制  

STUDY ＆ MAKING OF FISH PROTEIN CONCENTRATE (FPC)

作　　者：陈雪昌[1] 顾祥源[1] 戴志远[1] 郑斌[1] 朱敬萍[1] 

机构地区：[1]浙江省海洋水产研究所,舟山316100

出　　处：《浙江水产学院学报》1998年第1期39-44,共6页

摘　　要：本文对影响浓缩鱼蛋产品质量的因素进行了研究。通过不同工艺参数，生制与熟制、板框压滤和离心脱脂等方面分别进行了试验，经综合分析，试验结果表明工艺参数确定为：脱脂溶剂浓度在85％－95％之间；脱胎温度：第一次脱脂为室温，第二、三次脱脂温度为75℃；脱脂时间：第一次脱脂为50min，第二次脱脂为90min，第三次脱脂为70min；脱脂次数：对鲭鱼、小带鱼丝等多脂鱼采用三次脱脂，对蛇鲻等低脂鱼米用二次脱脂；生制优于熟制，离心脱脂化于板框压滤。Factors affecting the quality of fish protein concentrate (FPC) were studied. After a series of tests like various technique parameters, rare making, cooking, plate compression and centrifugal lipid removal, comprehensive analysis was made and the test results relating technique parameters were given as follows: concentrate of lipid -removal solvent would be 8595%; room temperature for the lst time and 75℃ for 2nd and 3rd timel 50min for the lst time, 90min for 2nd and 70min for 3rd; as the frequency, 3 for mackerel and small hair-tail fish & fatty fishes ; 2 for lizard fish and fishes of less lipid. The rare makig is better than cooking while centrifugal lipid removal preferrable to plate compression.

关 键 词：鱼蛋白 浓缩鱼蛋白 酒精脱脂 预处理 

分 类 号：TS254.5[轻工技术与工程—水产品加工及贮藏工程] TQ936[轻工技术与工程—食品科学与工程]