高稳定性高浊度粉末油脂的研制及其在鱼头汤中的应用

doi:10.3969/j.issn.1673-1689.2013.10.017

首页 > 过刊浏览>2013年第32卷第10期 >1106-1110. DOI:10.3969/j.issn.1673-1689.2013.10.017

高稳定性高浊度粉末油脂的研制及其在鱼头汤中的应用
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                        10.3969/j.issn.1673-1689.2013.10.017
                    
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The Non-Dairy Creamer with High Stability and Turbidity Developed and Used in Fish Head Soup

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摘要:

为了研制一种高稳定性高浊度的粉末油脂,并将其应用在鱼头汤制作中,作者以精炼植物油为主要原料,通过粒径测定,浊度分析等方法优选粉末油脂,并通过正交分析对鱼头汤制作条件进行优化。研究结果表明:高稳定性高浊度粉末油脂平均粒径为0.670μm,浊度2 939NTU。应用于鱼头汤中优化工艺条件为:鱼水质量比1 g∶6 mL,粉末油脂添加量2.5%(以鱼头质量计),粉末油脂蒸煮时间10 min。在此条件下测得鱼头汤感官评分7.1,浊度36 NTU,脂肪质量分数2.85%,蛋白质质量分数1.34%。与传统白汤法相比,鱼汤中蛋白质提高了4.69%,浊度提高了140%,脂肪降低了34.18%。

Abstract:

In order to develop a kind of non-dairy creamer with high stability and turbidity,and used in fish head Soup,the non-dairy creamer was mainly made with refined vegetable oil in the study,stability and turbidity was analysed by particle size and turbidity determination. The result indicated:particle size and turbidity of this non-dairy creamer were respectively 0.670 μm and 2939 NTU. The Orthogonal Design analysis method was used in optimizing processing conditions of fish head soup. Optimized results were as follows:The weight ratio of fish head and water was 1∶6,the additive amount of non-dairy creamer was 2.5%(based on fish head quality),the non-dairy creamer stewing time was 10min.In this condition,the sensory grade was 7.1(full mark was 10),the turbidity was 36 NTU,fat content was 2.85%,protein content was 1.34%.Compared with traditional method of fish head soup making,the protein content increased 4.69%,the turbidity increased140%,the fat content reduced 34.18%.

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张建文,王跃,邢志强,柳新荣,梅华.高稳定性高浊度粉末油脂的研制及其在鱼头汤中的应用[J].食品与生物技术学报,2013,32(10):1106-1110.

ZHANG Jian-wen, WANG Yue, XING Zhi-qiang, LIU Xin-rong, MEI Hua. The Non-Dairy Creamer with High Stability and Turbidity Developed and Used in Fish Head Soup[J]. Journal of Food Science and Biotechnology,2013,32(10):1106-1110.

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在线发布日期: 2014-06-17
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