摘要
以青鱼鱼鳞为原料,通过对明胶提取的软化、酸浸、提胶等工艺条件进行探索,最终选定酸液浓度、酸液浸泡时间、浸提液料比、浸提温度4个因素进行四因素三水平正交试验,并确定最佳提胶工艺条件为盐酸浓度1.5 mol/L,酸液浸泡6 h,浸提液料比50∶1,浸提温度90℃,在该条件下得到的明胶提取率为66.7%,黏度为5.84 m Pa·s,凝胶强度为432.36 g,产品达到较高品质要求。
This paper studies exraction of black carp scale gelatin. Through technological conditions exploration of soften,acid leaching and deriving gelatin,the orthogonal ecperiment is used to study influence on quality of fish gelatin from acid strength,soak time in acid liquor, the extraction ratio of water and material and the extraction temperature. The optimum process condition is that the hydrochloric acid concentration is 1.5 mol/L, the extraction temperature is 6 h, the extraction ratio of water and material is 50 ∶1 and the extraction temperature is 90 ℃. The extraction rate is 66.7%, the gelatin viscosity is5.84 mPa·s and the gelatin gel strength is 432.36 g under these conditions. It shows that the black carp scale gelatin has good quality.
出处
《农产品加工》
2016年第9期16-18,22,共4页
Farm Products Processing
基金
淮安市科技支撑项目"鱼鳞明胶的提取及鱼鳞冻特色汤包的开发"(HAG2015023)
关键词
鱼鳞
明胶
提取
制备
scale
gelatin
extraction
preparation
