仿鱼翅的研制  

Processing Technology on Shark Fins Analogue

作　　者：邓瑞群[1] 苏祥嘉[1] 潘杰飞[1] 徐荣雄[2] 

机构地区：[1]华南农业大学食品科学系,广州510642 [2]华南理工大学轻工食品学院,广州510641

出　　处：《食品科学》2001年第7期44-47,共4页Food Science

摘　　要：海藻酸钠、明胶和氯化钙是制造仿鱼翅的理想原料，海藻酸钠与明胶在胶液中存在明显的相互作用。实验结果表明，当混合胶液含海藻酸钠 4.0％、明胶 2.5％时，用 0.3％的氯化钙作凝固剂，配合有关工艺，制成的湿态仿鱼翅，与复水后的天然鱼翅的品质非常相似。Sodium alginate,gelatin and calcium chloride were chosen as the suitable materials of making shark fins analoguel There was the synergisfic action between sodium alginate and gelatin in the liquid mixture.When the content of sodium alginate and gelatin was 4.0％ and 2.5％ respectively and the content of calcium chloride was 0.3％ ,the quality of shark fins analogue was very similar to the natural shark fins by comparing the appearance,mouth－ feel and reconstitution.

关 键 词：海藻酸钠 明胶 凝固剂 仿鱼翅 生产技术 人造食品 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]