罗非鱼胶原蛋白多肽果味饮料的生产工艺及稳定性研究

The Research on the Processing Techniques and Stability of Composite Beverage of Tilapia Collagen and Fruit Juice

[目的]确定罗非鱼胶原蛋白多肽果味饮料的最佳生产工艺。[方法]利用罗非鱼鱼鳞制成的胶原蛋白以及菠萝果汁为原材料,通过单因素度试验和正交试验来确定果味饮料的最佳配方和条件。[结果]罗非鱼胶原蛋白多肽果味饮料的最佳生产配方为菠萝果汁40%,蔗糖5%,有机酸0.4%,胶原蛋白5%;最佳稳定剂为黄原胶0.02%,单甘脂0.12%,海藻酸钠0.15%,阿拉伯胶0.10%;最佳均质压力为25 MPa;最佳杀菌温度为115℃时间为15 min。[结论]用罗非鱼鱼鳞和菠萝为原料制作的果味饮料营养丰富,稳定性好,生产工艺操作简单,具有较高的工业生产应用价值。

[ Objective] To determine the optimum process conditions of composite beverage of collagen powder made from tilapia fish scale and pineapple juice. [ Method] The optimum formula and processing techniques of composite beverage of collagen powder separated from tilapia fish scale and pineapple juice were determined through the single factor test and orthogonal experiment. [ Result] The optimum formula of combined beverage was as follows： pineapple juice 40%, sugar 5%, organic acids 0.4% and collagen powder 5% ; the best conditions for the stability of the beverage can be obtained by adding combined stabilizer which included 0.02% xanthan gum, 0.12% monostearin, 0.15% sodium alginate and 0.10% arabia gum ; the optimum homogenizing pressure was 25 MPa ; the best sterilization condition was 115 degrees C for 15 min. [ Conclu- sion] The composite beverage of collagen powder made from tilapia fish scale and pineapple juice has good nutrition and better stability. The pro- duction technique is simple and suitable for industrialization.