草鱼冷冻鱼糜抗冻剂的复配研究  

Study on the formulation of antifreeze agent for grass carp surimi

作　　者：潘洪民 员艳苓[1] 曹丙蕾 杜国辉[1] 范维江[1] 贾旭妹 唐佳佳 PAN Hongmin;YUAN Yanling;CAO Binglei;DU Guohui;FAN Weijiang;JIA Xumei;TANG Jiajia(Shandong Institute of Commerce and Technology,Jinan 250103;Jinan Customs Technology Center,Jinan 250100)

机构地区：[1]山东商业职业技术学院,济南250103 [2]济南海关技术中心,济南250100

出　　处：《中国食品添加剂》2021年第12期82-88,共7页China Food Additives

摘　　要：以草鱼冷冻鱼糜为研究对象,研究聚葡萄糖、乳糖醇和丙二醇对冷冻鱼糜的凝胶特性的影响,并通过正交试验筛选了抗冻剂的最佳复配配方。研究结果表明:冻藏15天之后,聚葡萄糖添加量为6%、乳糖醇添加量为0.5%、丙二醇添加量8%时抗冻效果最好,复配抗冻剂对冷冻鱼糜能够产生正向的、有益的影响。The frozen surimi of grass craps was chosen as research objects. The effects of polydextrose,lactitol and propylene glycol on the gel properties of the frozen surimi of grass craps was studied. The best compound formula of antifreeze agent was screened by orthogonal test for the frozen surimi. The results showed the optimal formula of compound antifreeze agent was 6% polydextrose,0.5% lactitol and 8% propylene glycol after 15 days in frozen storage. The results showed the compound antifreeze agent has a positive and beneficial effect on frozen surimi.

关 键 词：草鱼 冷冻鱼糜 正交试验 抗冻剂 复配 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]