摘要
以东海海域黑鮟鱇鱼肝为主要原料,通过设置不同参数,研究乳化剂、食用植物油、不同搅拌时间及冰水的不同添加量对鮟鱇鱼肝酱品质的影响,研制了利用黑鮟鱇鱼肝生产出的营养型鮟鱇鱼肝酱的最佳配方。通过感官评价和正交实验分析最终得到鮟鱇鱼肝酱的最佳工艺配方为:搅拌时间20 min,2%的蔗糖脂肪酸酯和卵磷脂(1∶2),冰水80 mL,食用植物油的用量为20 g。对配制的鮟鱇鱼肝酱进行感官比较评价和低温贮藏试验,结果表明该鮟鱇鱼肝酱营养、美味以及质量均符合要求。
The paper presented the Lophomus setigerus liver catsup＇s the best technical prescription using Lophomus setigerus liver as raw material,set up different parameters,studied the emulsification and nutritional function of using phosphatidy choline and peanut oil to Lophomus setigerus liver and influence of emulsifiers,water quantity and mixing time.Achieved the new Lophomus setigerus liver catsup＇s best technical prescription and flow-sheet by making sense evaluation and t he crosslink test analysis.The best technical prescription is ： emulsification mixing time is 20 min,emulsifiers is 2 %,peanut oil is 20 g and ice water is 80mL.According to the prescription,making sense evaluation and low temperature storage,the new Lophomus setigerus liver catsup met the demands of nut rition,daintiness and quality.
出处
《中国调味品》
CAS
北大核心
2010年第10期91-93,共3页
China Condiment
基金
舟山市科技计划项目(092018)
关键词
营养
调味品
鮟鱇鱼肝酱
正交实验
nutrition
flavoring material
Lophomus setigerus liver catsup
crosslink test
