高钙鱼头汤制备工艺研究  

Study on Preparation of Fish Head Soup with High-calcium Content

作　　者：梁志桃 吕顺[1] 陆剑锋[1] 叶应旺[1] 姜绍通[1] 林琳[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230009

出　　处：《食品工业》2014年第2期66-70,共5页The Food Industry

基　　金：国家农业科技成果转化资金项目(2012GB2C300202)

摘　　要：以白鲢鱼头为原料,熬煮制备鱼头汤,以鱼头汤中蛋白质溶出率为指标,通过单因素试验考察了熬煮料液比、熬煮输入热流量和熬煮时间对鱼头汤中蛋白质溶出率的影响,在此基础上采用Box-Behnken试验设计和响应面分析法对鱼头汤熬煮工艺条件进行优化。结果表明,白鲢鱼头制备鱼头汤的最佳工艺条件为熬煮料液比1∶5(g/mL)、输入热流量1 500 W、熬煮时间28 min,在此条件下鱼头汤中蛋白质溶出率为19.35%。将以鱼头为原料制得的超微鱼头粉5 g加入鱼头汤中,最终得到的鱼头汤中钙含量为214.37 mg/100 mL,满足高钙食品的要求。The preparation ot tish head soup with silver carp lash head was studied. lhe ettects ot sotld-llqmfl muo, power ano time of boiling on the rate of protein dissolved in fish head soup were studied by single factor experiment. According to that, Box-Behnken experimental design combined with response surface methodology was taken to optimize the boiling condition offish head soup. The result showed that the optimal boiling condition was solid-liquid ration 1 ： 5 （g/mL）, input heat flow 1 500 W and boiling lime 28 miru The rate of protein dissolved in fish head soup at this condition could reach 19.35%. Additionally, the superfine fish head powder of 5 g was added in fish head soup. The calcium content offish head soup is 214.37 rag/100 mL, which could meet the requirements of hi,h-calcium foods.

关 键 词：超微鱼头粉 蛋白溶出率 响应面 高钙食品 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]