鲤鱼多肽饮料开发研究  

Development and research of fish polypeptide beverage

作　　者：毕继才 林泽原 杨震 张诚诚 蔡志成 梁壮壮 崔震昆[1] 张浩[1] BI Jicai;LIN Zeyuan;YANG Zhen;ZHANG Chengcheng;CAI Zhicheng;LIANG Zhuangzhuang;CUI Zhenkun;ZHANG Hao(Shool of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;Xinke College,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]河南科技学院新科学院,河南新乡453003

出　　处：《河南科技学院学报（自然科学版）》2020年第4期50-55,61,共7页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省大宗淡水鱼产业技术体系(S2014-10-G02);河南省教育厅高等学校重点科研项目(19A550008);河南省高校科技创新团队支持计划项目(16JRTSTHN007);河南科技学院博士启动基金(205010617007);河南科技学院大学生创新训练计划项目(2018CX56)。

摘　　要：近年来,淡水鱼的新品开发已成为研究热点.以鲤鱼为原料,通过对淡水鱼源多肽的制备,饮料调色、调香等工艺的研究,最终制得一种酸甜适口的鲤鱼多肽饮料.以单因素试验为基础,结合正交试验得出其最佳工艺配方为:鲤鱼多肽液30%、甜橙香精0.8%、日落黄0.02500g/L、甜菊糖柑0.20%、柠檬酸0.100%、食盐0.10 g/L、复配稳定剂0.2%.复配稳定剂最佳配比为:羧甲基纤维素钠0.075%、黄原胶0.075%、卡拉胶0.05%.In recent years,the new product development of freshwater fish has become a research hotspot.A kind of sweet and sour carp polypeptide beverage was prepared from carp by studying the preparation of fresh water fish polypeptide and the technology of mixing color and aroma.On the basis of single factor experiment and orthogonal experiment,the optimum technological formula was obtained as follows:carp polypeptide liquid 30%,orange essence 0.8%,sunset yellow 0.02500 g/L,stevia orange 0.20%,citric acid 0.100%,salt 0.10 g/L,compound stabilizer 0.2%.The best ratio of the compound stabilizer is:sodium carboxymethyl cellulose 0.075%,xanthan gum 0.075%,carrageenan 0.05%.

关 键 词：鲤鱼多肽 饮料 感官评定 稳定剂 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]