摘要
以淡水鱼加工中产生的鱼头、鱼皮、鱼骨和鱼鳞等副产物进行胶原蛋白的提取,以提取液制备鱼冻:经单因子试验和正交试验获得蛋白质提取的最佳工艺条件为:在原料中加入浓度为2倍体积的2%的食盐溶液(V∶V)在90℃,pH值为4.2条件下恒温提取2 h;鱼冻的最佳配方为:提取液100 g、卡拉胶1.0 g、KCl 1.0 g、白砂糖6 g、柠檬酸0.10 g;香辛料的加入量为:1%姜、1%蒜和1%葱。最终制得的鱼冻中含有丰富的胶原蛋白,并具有一种特殊风味。
Collagen protein is extracted from the byproducts of freshwater fish processing such as head, bone, skin and scale. The extractions were used as main material for fish gel. The appropriate extraction condition is that keeping temperature at 90 ℃ for 2 h, added with two volume of water which contains 2 percent salt at pH 4.2. The appropriate formulation of fish gel is as follows concluded from orthogonal experiment： carrageenin 1% ,KCl 1%, sugar 6%, citric acid 0. 1%. The process is over after added ginger 1%, shallot 1% and garlic 1%. The production is rich of collagen, and has a special flavour.
出处
《食品与机械》
CSCD
北大核心
2008年第4期119-123,共5页
Food and Machinery
关键词
淡水鱼
副产物
鱼冻
胶原蛋白
Freshwater fish
Byproduct
Fish gel
Collagen
