鳕鱼骨水解蛋白石斛饮料的研制及其稳定性研究  

Research on cod bone hydrolyzed protein and dendrobium powder compound beverage and its stability

作　　者：步营 吕月月 朱文慧 李学鹏 刘贺 毕蕾 季广仁 BU Ying;LÜYue-yue;ZHU Wen-hui;LI Xue-peng;LIU He;BI Lei;JI Guang-ren(College of Food Science and Technology,Bohai University,National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Jinzhou 121013;Collaborative Innovation Centerof Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034;Dufengxuan Gushen Biological Technology Co.,Ltd.,Fushun 113122;Jinzhou Bijiashan Food Co.,Jinzhou 121007)

机构地区：[1]渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,锦州121013 [2]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,大连116034 [3]抚顺独凤轩骨神生物技术股份有限公司,抚顺113122 [4]锦州笔架山食品有限公司,锦州121007

出　　处：《中国食品添加剂》2021年第5期31-37,共7页China Food Additives

基　　金：辽宁省海洋与渔业厅科研项目(201813);辽宁兴辽英才项目(XLYC1807133)。

摘　　要：试验以鳕鱼骨酶解液和石斛超微粉为原料,以感官评价为指标采用正交试验优化了复合饮料的最佳配方。依据粒径和透光率指标,探究添加亚麻籽胶、黄原胶和卡拉胶三种不同稳定剂对饮料稳定性的影响。结果表明,添加5%的鳕鱼酶解液、0.8%的石斛超微粉、10%的白砂糖、0.1%的柠檬酸为最优工艺配方;根据体系分层沉淀、粒径及透光率测定结果可知,添加三种稳定剂均能改善液体分层情况,提高饮料体系的稳定性,其中亚麻籽胶与黄原胶复配组(2∶1,0.03%)稳定效果最优。In this experiment,cod bone enzymatic hydrolyzed protein and dendrobium micro-powder were used as raw materials.The best formula of the compound beverage was optimized by orthogonal test with sensory evaluation as the index.The effects of flaxseed gum,xanthan gum and carrageenan on beverage stability were investigated according to particle size and light transmittance.The results showed that the best formula was:cod enzymatic hydrolysis 5%,dendrobium micropowder 0.8%,white granulated sugar 10%,citric acid 0.1%.According to the result of stratified precipitation,particle size,transmittance of the system,three stabilizers can improve the liquid stratification and the stability of the beverage system.The combination of flaxseed gum and xanthan gum(2∶1,0.03%)had the best stabilizing effect.

关 键 词：鳕鱼骨酶解液 石斛超微粉 工艺 粒径 稳定性 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]