鱼皮胶原蛋白在蛋黄酱加工应用中的初步研究

Study on application of fish collagen in the processing of mayonnaise

通过正交实验确定了鱼皮胶原蛋白作为乳化剂在蛋黄酱生产中加入的最佳配方,配方为鱼皮胶原蛋白3%,蛋黄15%,醋酸0.3%,水10%。研究结果表明,鱼皮胶原蛋白代替部分蛋黄,起到一定的乳化效果,同时还能增加蛋白质的含量。

The optimum conditions of the fish collagen as emulsion in the mayonnaise was studied by orthogonal test.The optimum conditions were as follows： fish collagen 3% ,yolk 15% ,vinegar 0.3% ,water 10%.The results showed that the fish collagen can be as for emulsion and supply protein nutrition.Therefore,the study expands the application of fish collagen in food processing and produced a new mayonnaise.