摘要
研究了提取方法、时间、酸洗、真空处理、抗氧化剂等对以淡水鱼内脏为原料生产的鱼油风味的影响,结果表明了原料经121℃蒸煮1.5h、用20mL/L浓度为0.01g/L的柠檬酸水溶液酸洗、温度为80℃真空度为0.095MPa的真空干燥、添加0.02g/L的TBHQ与柠檬酸钠(2∶1)的混合物等可有效控制鱼油异味的产生。
With the fish entrails oil as raw material, effect of extracting temperature and time, acid-washing, vacuuming, anti-oxidant on the flavor of fish oil were studied. The best results can be obtained by the process of extracting temperature 121℃ for 1.5h in water without oxygen, washing with 0.1mol/L citric acid, and 0.2 g/L anti-oxidant composed by TBHQ and citric acid.
出处
《食品科技》
CAS
北大核心
2003年第10期36-38,40,共4页
Food Science and Technology
关键词
鱼油
提取
风味
fishy oil
extracting
flavor
