鱼乳蛋白液稳定及乳化特性研究

食品科学 ›› 2004, Vol. 25 ›› Issue (8): 62-65.

鱼乳蛋白液稳定及乳化特性研究

赵学梅, 卢晓黎

四川大学食品工程系

出版日期:2004-08-15 发布日期:2011-10-24

Study on Stability and Emulsification of the Protein Extract of Carp Flesh Paste

ZHAO Xue-Mei, LU Xiao-Li

Food Department of Sichuan University

Online:2004-08-15 Published:2011-10-24

摘要/Abstract

摘要： 以草鱼粗蛋白浸提液作为鱼乳蛋白液基料,试验研究了鱼乳蛋白液的稳定及乳化特性,确定出了稳定剂、乳化剂的种类和用量。满足鱼乳蛋白液稳定、乳化及口感风味的组分与配比为:黄原胶0.15%、海藻酸钠0.05%、酪蛋白酸钠0.05%、单甘酯0.2%、全脂乳粉1.0%、氢化植物油 0.5%、蔗糖 6.0%,余量为草鱼粗蛋白浸提液。鱼乳蛋白液的pH值为6.8～7.2。

关键词: 鱼乳蛋白液, 稳定及乳化特性, 组分配比

Abstract: The coarse protein extract of carp was used as the basic ingredient to study the stability and emulsification of theextracted protein of carp flesh paste. This paper studied the kinds and formulation of the stabilizer and the emulsifier. The optimumingredients and ratio to satisfy the carp flesh paste flavor stability and emulsification were: xanthan 0.15%, algae acid natrium0.05%, casein acid natrium 0.05%, mono-glyceride 0.2%, full milk 1%, hydr-vegetable oil 0.5% and sugar 6%. The leftover wasthe carp extract. The pH of the carp flesh paste was adjusted to about 6.8～7.2.

Key words: protein extraction of carp flesh paste, stability and emulsification, component and ratio

赵学梅, 卢晓黎. 鱼乳蛋白液稳定及乳化特性研究[J]. 食品科学, 2004, 25(8): 62-65.

ZHAO Xue-Mei, LU Xiao-Li. Study on Stability and Emulsification of the Protein Extract of Carp Flesh Paste[J]. FOOD SCIENCE, 2004, 25(8): 62-65.