大豆蛋白与鱼肉复合蛋白挤压中鱼糜的制备研究  

Soybean Protein and Fish Protein in Surimi Composite Extrusion Preparation Research

作　　者：赵贵兴[1,2] 张光[1] 毕伟伟[2] 王净[1] 杨春华[1] 孙冰玉[1] 刘琳琳[1] 石彦国[1] 范洪臣[1] 陈霞[2] 刘丽君[2] 刘昊飞[2] 李进荣[2] 赵春杰 Zhao Guixing;Zhang Guang;Bi Weiwei;Wang Jing;Yang Chunhua;Sun Bingyu;Liu Linlin;Shi Yanguo;Fan Hongchen;Chen Xia;Liu Lijun;Liu Haofei;Li Jinrong;Zhao Chunjie(College of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China;Soybean Research Institute, Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China;Changchun Dacheng Group, Changchun 130062, China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076 [2]黑龙江省农业科学院大豆研究所,哈尔滨150086 [3]长春大成集团,长春130062

出　　处：《大豆科技》2016年第5期44-50,共7页Soybean Science & Technology

摘　　要：以"感官评价"为主要研究方法,对淡水鱼鱼糜脱腥方法进行筛选及确定。依据作用机理来看,有很多种去腥方法,本实验采用"掩盖祛腥法"来去除鱼糜的鱼腥味,这种方法是利用某些呈味物质特有的风味去掩盖鱼体内不被接受的异味。然后对鱼肉糜与大豆蛋白制品以及鱼肉糜与三种大豆蛋白制品之间不同比例的调配进行了实验,其次对挤压后的成品进行了感官评价。The main research methods of sensory evaluation, deodorization method for freshwater fish surimi screening and determination. On the basis of the mechanism, there are many kinds of deodorization method, this experiment adopts the cover of remove fishy method to remove the smell of fish surimi, this method is the use of certain peculiar flavor substances of unique flavor to cover up the fish not acceptable. Then the fish surimi and between soybean protein products and fish meat and three kinds of soy protein products of different proportions of mixing experiments were carried out, followed by the sensory evaluation of extruded products.

关 键 词：大豆蛋白 鱼肉 鱼糜 脱腥 风味 制备 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]