海参多肽果冻的制备工艺研究  

Preparation of sea cucumber polypeptides jelly

作　　者：苏永昌[1] 刘淑集[1] 刘秋凤[1] 王茵 刘智禹[1] 肖奇隆 

机构地区：[1]福建省水产研究所国家海水鱼类加工技术研发分中心(厦门)福建省海洋生物增养殖与高值化利用重点实验室福建省海洋生物资源开发利用协同创新中心,福建厦门361013

出　　处：《渔业研究》2017年第5期365-370,共6页Journal of Fisheries Research

基　　金：福建省海洋高新产业发展专项项目[2013]026号;福建省省属公益类科研院所基本科研专项(2016R1003-12)

摘　　要：以海地瓜为原料,开展了海参多肽果冻制备工艺的研究。分别对卡拉胶、魔芋胶、柠檬酸、高麦芽糖浆等主要配方进行优化,获得海参多肽果冻的制备工艺为:5%的海参多肽液,0.3%卡拉胶,0.15%魔芋胶,0.06%柠檬酸,5.0%高麦芽糖浆,0.05%山梨酸钾。该产品营养价值高,感官性能良好,还具有一定的保健功能,为海参多肽的利用开辟了一条新途径。With sea cucumber Acaudina molpadioides as a major raw material,and carrageenan and konjac gum as the main colloidal substances,the optimal processing technology and formula of sea cucumber polypeptide jelly was studied. The ratio of carrageenan,konjac gum,citric acid and high maltose syrup were optimized. The optimum formula was： sea cucumber polypeptide 5. 0%, carrageenan 0. 3%, konjac gum0. 15%,citric acid 0. 06% and high maltose syrup 5. 0%,potassium sorbate 0. 05%. The product had high nutrition,good sensory property and health function. It was found a new and suitable way to make use of sea cucumber polypeptide reasonably.

关 键 词：海地瓜 多肽 果冻 优化 

分 类 号：R931.77[医药卫生—生药学]